Easy caponata

• large onion↗1

  finely chopped

• celery↗2

  sticks, finely chopped

• red pepper↗1

  peeled and chopped

• yellow pepper↗1

  peeled and chopped

• garlic cloves↗5

  - 4 sliced and 1 halved, to serve

• olive oil↗5 tbsp tbsp

  plus extra to serve

• chargrilled aubergines100g g

  from a jar, pot or deli counter, drained if in oil and roughly chopped

• can chopped tomatoes400g g
• small capers↗1 tbsp tbsp
• handful green olives↗

  chopped

• red wine vinegar↗1 tbsp tbsp
• caster sugar↗1 tsp tsp
• large baguette↗

  thickly sliced and toasted, to serve

Step-by-step instructions

1. 1

   Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.