TODAY’S RECIPE: Easy caponata

AUBERGINE dip is a delicious starter. Serves: 2.

Ingredients

1 tbsp olive oil, plus extra for drizzling 1 red onion, finely chopped 1 aubergine, cut into 1cm cubes 1 garlic clove, peeled 1 tsp dried oregano 2 tbsp capers 400ml can cherry tomatoes 2 slices crusty bread ½ small pack basil ½ lemon, juiced

Method

1 Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a large pinch of salt and fry until golden and softened, around 10 minutes. Crush in the garlic with the oregano and cook for one minute. Tip in the capers and tomatoes. Halffill the empty can with water and pour into the pan. Bring to the boil, then turn down the heat to a simmer, until the sauce has thickened and the veg softened.

2 Toast the bread, then drizzle with olive oil. Squash the tomatoes with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and pepper. Tip into bowls, top with more basil and serve.