Caponata

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 mins

Ingredients

1¼ lb - aubergines (eggplants)

2 tablespoons - olive oil

1 - onion

4 sticks - celery

2 cloves - garlic

14oz can - chopped tomatoes

2 tablespoons - tomato purée (tomato paste)

2 tablespoons - sugar

8 tablespoons - sultanas (golden raisins)

8 - black olives (pitted)

8 - green olives (pitted)

2 tablespoons - capers

1 tablespoon - red wine vinegar

  - salt and pepper

Directions

1. In preparation, dice the aubergines (eggplants) into 1" (2.5cm) cubes, sprinkle them with salt and set aside. Peel and chop the onion, chop the celery, peel and chop the garlic and finely chop the black olives.
2. Heat the olive oil in a large frying pan (skillet), add the onion, celery and garlic and sauté for 10 minutes. Pour boiling water over the aubergines (eggplants), drain well then add to the pan and cook for 10 minutes, stirring frequently.
3. Add the tomatoes, tomato puré (tomato paste), sugar, black olives and sultanas (golden raisins) and simmer for 5-10 minutes until most of the liquid has evaporated or caramelized.
4. Leave until cold then stir in the remaining ingredients - whole green olives (pitted), capers and red wine vinegar. Add salt and freshly ground pepper to taste and serve with warm pitta bread cut into fingers.