Caponata

400 kcal or less 6 servings antipasti antipasto appetizer bbc1 five a day good for you judges mains make ahead masterchef over an hour ratatouille sicilian sicily side dish starter toast tv chef vegan starter veggie

N/A

Source

Ingredients

100ml olive oil

3 large aubergines , cut into 2cm cubes

2 long shallots , chopped

4 large plum tomatoes , chopped

2 tsp caper , soaked if salted

50g raisin

4 celery sticks, sliced

50ml red wine vinegar

handful toasted pine nuts and basil leaves

8 slices ciabatta

olive oil , for drizzling

1 garlic clove

Method

Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.

When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.