‘Caponata’ is Sicily’s most famous antipasto. It is usually made with fried eggplant simmered in a sweet and sour sauce with olives and capers, but at Christmas time, when eggplants are out of season, it is made with celery instead. The word ‘caponata’ is said to derive from ‘capon’ or cappone’ – a kind of cracker flavoured with oil and vinegar that sailors used to eat on board ship instead of bread.

Serves 4

6 stalks celery
2 tablespoons extra virgin olive oil
50g blanched almonds
50g sultanas
50g green olives, pitted and chopped
2 tablespoons capers
3 tablespoons red wine vinegar
1 tablespoon sugar

Trim the ends of the celery and slice them thinly. Heat the olive oil in a large frying  pan  and add the celery. Cover, and simmer for 10 to 15 minutes or until the celery is tender

Toast the almonds in a 300  F oven for 15 minutes or until they are golden.. Chop finely, and add to the celery, together with the sultanas, olives and capers. Cover, and simmer for 5 minutes.  Add the vinegar and sugar and cook, uncovered, for a further 5 minutes or until the flavours are blended and the vinegar has evaporated.  Serve at room temperature. 

From Mediterranean Vegetarian Cooking by Paola Gavin, John Blake Publishing Ltd

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