Caponata

• olive oil↗100ml ml
• large aubergines↗3

  cut into 2cm cubes

• long shallots↗2

  chopped

• large plum tomatoes↗4

  chopped

• caper↗2 tsp tsp

  soaked if salted

• raisin↗50g g
• celery↗4

  sticks, sliced

• red wine vinegar↗50ml ml
• handful toasted pine nuts↗

  and basil leaves

• slices ciabatta↗8
• olive oil↗

  for drizzling

• garlic clove↗1

Step-by-step instructions

1. 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.

2. 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.