Name: Caponata
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 100ml olive oil; 3 large aubergines cut into 2cm cubes; 2 long shallots chopped; 4 large plum tomatoes chopped; 2 tsp caper soaked if salted; 50g raisin; 4 celery sticks, sliced; 50ml red wine vinegar; handful toasted pine nuts and basil leaves; 8 slices ciabatta; olive oil for drizzling; 1 garlic clove

For the caponata

100ml olive oil
3 large aubergines
cut into 2cm cubes
2 long shallots
chopped
4 large plum tomatoes
chopped
2 tsp caper
soaked if salted
50g raisin
4 celery
sticks, sliced
50ml red wine vinegar
handful toasted pine nuts
and basil leaves

For the bruscetta

8 slices ciabatta
olive oil
for drizzling
1 garlic clove

Method

step 1
Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.
step 2
When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.