Caponata

Serves 6
Contains Nuts (optional)
Vegetarian

Ingredients
• 2lb aubergines
• 8oz finely chopped celery
• 2 fl oz olive oil
• 3 oz finely chopped onion
• 2 tbsp white wine vinegar
• 2 x 14oz cans of Italian Plum Tomatoes
• 2 tbsp tomato puree
• 2 tbsp capers
• 4 anchovy fillets drained and pounded smooth
• seasoning
• 2 tbsp pine nuts (optional)

Instructions
1. Peel and cut aubergines into 1/2 inch cubes, sprinkle with salt and leave for 30 minutes then pat dry.
   
   
2. In a pan saute the celery in the oil for 10 minutes until soft.
   
   
3. Add the onion and cook for a further 10 minutes adding salt to stop it catching. Remove from the pan.
   
   
4. Saute the aubergines in the celery and onion infused oil for 8 minutes over a high heat until slightly browned.
   
   
5. Return onion and celery to the pan, stir in the vinegar, tomatoes, tomato puree, capers, anchovies and seasoning. Bring to the boil, simmer and reduce for 15 minutes until all is soft and slippery enough to easily swallow.
   
   
6. If using, add the pine nuts and serve. This recipe keeps well in the fridge, in fact the flavours develop with time.
   
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