Caponata Siciliana

Ingredients

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• 1 large aubergine, cubed
• 1 celery rib, sliced
• 150 g cherry tomatoes
• 2 tbsp capers, rinsed
• 40 g green olives, pitted
• 2 tbsp red wine vinegar
• 1 tbsp sugar

Method

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1. 1Salt the cubed aubergine for 20 minutes, pat dry, then fry in olive oil until golden. Set aside.
2. 2Soften the celery and tomatoes in the same pan until collapsing.
3. 3Return the aubergine with the capers and olives.
4. 4Stir the vinegar and sugar together, pour in, and simmer 5 minutes until glossy.
5. 5Cool to room temperature and serve — the flavours deepen as it rests.