Caponata

Ingredients

• 2 aubergines, cut into cubes
• 6 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, sliced
• 400 g chopped tomatoes
• 50 g green olives, halved
• 2 tbsp capers
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 2 tbsp pine nuts, toasted
• 1 handful basil leaves

Method

1. Fry the aubergine in 4 tbsp oil until golden. Remove.
2. Soften the onion and celery in the rest of the oil for 10 minutes.
3. Add the tomatoes and simmer for 10 minutes.
4. Add the aubergine, olives, capers, vinegar and sugar and simmer for 10 minutes.
5. Cool slightly, then scatter with pine nuts and basil.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.