Sweet-and-Sour Aubergine

Ingredients for Sweet-and-Sour Aubergine

• 900g aubergine (preferably small but not Asian)

• 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)

• 550 to 600ml olive oil

• 11 garlic cloves (from 2 heads), chopped

• 2 tablespoons tomato paste (preferably from a tube)

• 1 (800g) can whole Italian tomatoes, finely chopped and juice reserved

• 5 celery ribs, cut into 1/2-inch pieces

• 1 large onion, chopped

• 1 large red or yellow pepper, cut into 1/2-inch pieces

• 240ml large green Sicilian olives (170g), pitted and cut into 1/4-inch pieces

• 60ml drained bottled capers, rinsed

• 80ml red-wine vinegar

• 60ml sugar

• 1/2 teaspoons black pepper

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup chopped fresh basil

• a deep-fat thermometer

Cut aubergine into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.

While aubergine drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

Bring 725ml salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.

Gently squeeze aubergine to remove excess moisture and pat dry. Heat 1/4 inch oil (about 475ml ) in a 12-inch heavy skillet over moderately high heat until it registers 182°C on thermometer, then fry aubergine in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 182°C between batches.) Transfer to paper towels.

Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, aubergine, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.

Just before serving, stir in parsley and basil. Serve cold or at room temperature.

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