Sicilian Aubergine Salad

Starter Serves 6 people Italy

1 kg aubergines, cubed

Sea salt

100 ml Extra Virgin olive oil

1 small onion, peeled and chopped

250 g assorted Italian pickles (a combination of onions, peppers, cauliflowers, peppers,

gherkins – known collectively as La Giardiniera)

30 g capers, rinsed and dried

3 sticks celery, de-strung, washed and chopped

6 to 8 large celery leaves, chopped

75 g green olives, de-stoned

1 heaped tbsp granulated sugar

200 ml red wine vinegar

2 to 3 tbsp pine kernels


Step 1

Cover the cubed aubergines with salt, put them in a colander in the sink and leave them to drain out their bitter juices for about 1 hour (longer if possible). Then wash and dry them all thoroughly.

Step 2

Divide the oil between two sauté pans. Fry the dried aubergine cubes in one pan. In the other fry the onion, pickles, capers, celery, celery leaves and olives over a low heat for about 15 minutes.

Step 3

When the aubergines are soft and evenly browned, remove them from the oil and let them drain thoroughly on kitchen paper.

Step 4

Add the sugar and vinegar to the onion mixture and stir. Let the fumes of the vinegar evaporate for about 2 minutes and then stir in the aubergines, and finally the pine kernels.

Step 5

Serve warm or cold as part of an antipasto course, either spooned over toasted crusty bread, or as an accompaniment to cured meat or many simple fish or shellfish dishes. It improves when left to stand and served the following day.