Originally this Italian antipasti dinner comes from Sicily, where it is eaten along with other antipasti dishes, but I often make it along with bread, rice or pasta.
I have designed it a little more Nordic with potatoes. You can eat it cold or hot, I like to eat it for lunch with rye bread and fresh salad. For dinner I serves it with brown rice and lentils. Hope you will enjoy this favourite dish of mine.
Cut and slice all the vegetables for the base Caponata. Hold back the chopped celery leaves for decoration.
Start frying the shallots in a thick cast iron pan with olive oil and add the thinly sliced red pepper, celery, capers, olives and pine nuts. Fry everything together in a few minutes.
Add the tomato paste and salt. Put the lid on the cast-iron pan, and simmer on low heat for an hour to 1 1/2. Stir occasionally to be sure it is not sticking to the pan.
Cut the eggplants 2 x 2 cm and potato 1×1 cm into cubes. Fry the eggplants and potatoes over 3-4 times until golden, in at least one litre of sunflower oil. Remove them with a hole sieve. Beware of oil does not lose temperature when you put the next layer of aubergines in pan. Start by putting 1 eggplant in, to see if the oil is ready. Alternately you can bake them in the oven for about 45 minutes if you don`t want it to be too greasy.
The vegetable / tomato oil mixture is ready when the colour is intense orange. Then add the eggplants and potatoes. Stir gently until everything is blended. Turn up the heat. Mix vinegar and lemon juice with 2 tbsp. sugar in a small bowl and pour it in the Caponata. When the vinegar is evaporated after about 5 minutes, stir gently and you can take the pan off the stove.