Caponata (Sweet and sour eggplant stew) ★★★★★2 reviews

Serves 2 starters | Prep time: 10 mins | Cooking time: 35 mins

INGREDIENTS

• 2 medium-large eggplants
• 2/3 cup olive oil + 2 tablespoons
• 1 small onion, finely diced
• 2 celery sticks, diced
• 1.5 cups (380g) tomato passata
• 1/4 cup of capers
• 1/2 cup pitted olives
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 3 tablespoons pine nuts
• 1/2 teaspoon salt
• handful of basil leaves, optional

METHOD

1. Cut the eggplants into cubes. Heat ½ cup of the oil in a large frypan and fry eggplant until golden brown. You may need to cook it in batches. Pour in extra oil if necessary. Drain well on absorbent paper.
2. Heat 2 tablespoons of oil in the same pan and sauté the onion for a couple of minutes, allowing it to soften. Add the celery and cook for a further minute. Stir through passata, capers and olives. Simmer for 5 minutes on low, stirring occasionally.
3. Add the vinegar and sugar and simmer for 5 minutes.
4. While simmering the vegetables, lightly toast the pine nuts. Place pine nuts in a non-stick frypan and dry roast over a low heat for 1-2 minutes, shaking the pan frequently to prevent from burning. Remove from the heat when the nuts begin to turn a light brown.
5. Stir the toasted pine nuts and salt through the eggplant and tear in the basil leaves, if using, just before serving.