Sufra Dayma: Cooked Vegetable Salad - Caponata By Moushira Abdel-Malek Ingredients: 1 large aubergine (approx. 500 gms) (striped, sliced and wedged) 2 large bell peppers ( red + green) (2 cm dice) 1 cup celery (or fennel bulbs) (sliced) 1 large onion (chopped) 2 large tomatoes (coarsely chopped) 1 tbsp tomato paste 4 canned anchovy fillets (coarsely chopped - drained) 1 tbsp capers (drained) 8 black or green olives (pitted and quartered) 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil Juice of one lemon Black pepper Method: Heat the oil in a large pan over medium heat. Add the onion and sauté, stirring until translucent. Add the celery and bell pepper and stir for 2 minutes. Cover and cook until firm but tender (about 3 minutes longer). Add the eggplant. Cover and cook stirring often, until almost tender (about 8 minutes). Add the tomatoes, paste, capers, anchovies, vinegar and lemon juice. Add black pepper and stir. Reduce heat to medium low and simmer slowly, until the mixture has a thick, chunky texture (about 10 minutes). Allow to cool then transfer to serving bowl. Cover and chill in refrigerator. Garnish with the olives and serve.
