Sufra Dayma:

Cooked Vegetable Salad - Caponata

By Moushira Abdel-Malek

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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.