Caponata with crusty bread

Serves - 4 (as a light main or generous starter)

You’ll need

• 2 medium aubergines, cut into 2–3cm chunks
• 1 celery stick, finely sliced
• 1 red onion, finely sliced
• 2 garlic cloves, finely sliced
• 3 tbsp olive oil, plus a little more if needed
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp capers, drained
• 75g green olives, pitted and roughly halved
• 2 tbsp red wine vinegar
• 1 tbsp caster sugar
• 2 tbsp pine nuts
• 2 tbsp raisins
• Small handful flat-leaf parsley, roughly chopped
• Sea salt
• Black pepper

To serve

• 1 good loaf of crusty bread
• A little extra olive oil, optional

Method

1. Cook the aubergine

Put a large frying pan or sauté pan over a medium-high heat. Add 2 tablespoons of olive oil and fry the aubergine in batches so it actually colours rather than collapses. You want it golden at the edges and soft through the middle. Add a touch more oil if needed as you go.

Set the cooked aubergine aside on a plate.

2. Start the base

In the same pan, add the remaining olive oil and turn the heat down slightly. Add the celery and red onion with a pinch of salt and cook for 8–10 minutes until softened. Stir in the garlic and cook for another minute.

3. Build the caponata

Add the tomato purée and cook for a minute, then stir in the chopped tomatoes, capers, olives, vinegar, sugar, pine nuts and raisins. Give everything a proper stir and simmer for 10 minutes until slightly thickened.

Return the aubergine to the pan and fold it through gently so it keeps some shape. Simmer for another 5–10 minutes until everything has come together and the sweet-sharp balance tastes right.

4. Finish

Taste and adjust the seasoning with salt, pepper, and, if needed, a little more vinegar or a pinch more sugar depending on how sharp your tomatoes are. Stir through most of the parsley, keeping a little back for the top.

5. Serve

Spoon into a large bowl or onto a platter, scatter over the remaining parsley, and serve with thick slices of crusty bread. A little extra olive oil over the top is a very good idea.

A couple of helpful notes

- This is arguably even better after a bit of time to sit, so it is excellent for making ahead.
- Serve it warm, room temperature, or even slightly cool — all work.