Before leaving to spend the summer in Italy, many clients asked me the same question, “Will you be able to provide us with healthy, tasty and easy Italian recipes?” Let’s start the cookery lessons here. To anyone who enjoys a good aubergine (eggplant or in italian, melanzana) as much as me, here’s a VERY simple and delicious recipe.
One of the reasons why I like aubergines so much is that they are an excellent source of alkaline salts that protect your gut from microform overgrowth (nasty bacteria) and help to neutralise acids in the blood and tissues.
Caponata (serves 3/4 as a side dish)
1 x medium size aubergine, diced into cubes 1 x medium size onion, chopped 2 x sticks of celery, chopped 2 x tablespoons of pine nuts 3 x tablespoons of tomato puree (concentrate) 1 x teaspoon of xylitol (natural sugar alternative) A good ‘dash’ of white wine vinegar Olive oil, first-cold pressed
Place the chopped aubergine in a large saucepan, drizzle with olive oil and heat until the aubergine starts to soften and brown.
Add the chopped onion and celery to the same pan. Stir occasionally and allow the onion and celery to soften. This only needs a few minutes.
Add the pine nuts, xylitol, tomato puree and vinegar. Stir until mixed together, reduce the heat, cover the pan with a lid and allow to simmer for 15/20 minutes.
Stir the caponata every few minutes to avoid it sticking to the pan. Season to taste if you wish (I usually only add freshly ground black pepper)
That’s it! This is a delicious side dish that can be added to fish and other vegetables. It also lasts well in the fridge for 24 hours and can be eaten the following day. Buon appetito!
