The summer is coming, and it is time for some cooling dishes. Until middle of September I always have in my fridge a big glass bowl with Caponata. This classic Sicilian recipe it is my fav. one for a few reasons:
1) It is easy to make;
2) It has several uses;
3) The palate obtains a melding of fresh, salty, and sweet flavours;
4) It is absolutely refreshing and delicious.

I usually eat at room temperature spreading it over a chunk of rustic bread or a big slice of cheese. But It is also marvellous served warm as a sauce for couscous, pasta or wrapped in a crepe dough with plum tomato.

Her sweet touch: raisins!
Although the caponata recipe is basically a mix of aubergine and fresh vegetables, I like to add some muscatel raisins to give a sweet taste to it.

Method:

1. Saucepan: Pour the olive oil into a large saucepan or casserole, place over a medium heat. Lay the aubergines. Cook them from 15 to 20 minutes. Add the bell peppers, the onions and cook them for 5 mins until they are soft. Add the tomatoes and stir gently so it doesn’t break up too much. Remove the pan from the heat, add the raisins and olives. Leave it to come to room temperature. Taste for seasoning.

2. Oven: Place the ingredients (except raisins and olives) in a tray. Cover it with foil. Heat the oven to 150ºC. Cook it for 30 min. to 1 hour, mixing the ingredients once in a while. Leave to come to room temperature, and taste for seasoning again.

3. Microwave: In a glass bowl place pour the olive oil and add the aubergines. Cook for 5 mins in medium temperature. Add the other ingredients one by one cooking each one for 5 mins.