Eggplant Caponata with Crusty Bread

Ingredients

Quantities are for one portion.

• 10 gfresh basil, torn
• 1crusty bread roll
• 15 gpine nuts
• 1celery stalk, diced
• 30 ggreen olives, pitted and chopped
• 20 graisins
• 15 gcapers, drained
• 10 gsugar
• 20 mlolive oil
• 0.5onion, diced
• 10 mlred wine vinegar
• 150 mltomato passata
• 300 geggplant, diced

Method

1. Heat half of the olive oil in a large frying pan over medium-high heat and fry the diced eggplant until deeply golden and soft, then set aside.
2. Add the remaining olive oil to the pan and gently sauté the diced celery and onion until softened.
3. Pour in the tomato passata, then stir in the olives, capers, and raisins. Simmer until the sauce thickens.
4. Return the eggplant to the pan and stir in the red wine vinegar and sugar, simmering gently until everything is glossy and well combined.
5. Toast the pine nuts in a dry pan until golden, then scatter them over the caponata along with the torn basil.
6. Let the caponata rest for a few minutes to develop its flavour, then serve at room temperature with the crusty bread roll.