Tasty caponata

SERVES 2- 4

Caponata is one of Sicily’s most well-known dishes and to me it is the perfect supper – full of sweet and sour flavours. It’s juicy and colourful, and it’s super-easy to throw together!

1 eggplant

1 onion, diced

2 celery sticks, chopped small

4 tbsp olive oil

3 ripe tomatoes, roughly chopped

1 tsp brown sugar

1 tbsp capers

20 green olives, pitted

2 tbsp white wine vinegar

1 tbsp raisins

½ tsp sea salt and black pepper

1 tbsp pine nuts (optional) Gluten-free bread, to serve 1 Dice the eggplant into

3cm chunks. Soak in cold water for 5 minutes as this prevents it from absorbing too much oil when cooking. Drain well.

2 In a large pan or saucepan, fry the onion and celery in the olive oil until wilted. Add the eggplant and fry until soft and tender – about 10 minutes. Add the tomatoes, sugar, capers, olives, vinegar and raisins, then season with salt and pepper. Simmer for 30 minutes until it forms a melded-together mass, but don’t stir too much so that it becomes a mush. Stir in the pine nuts.

3 Serve warm or cold as a side dish with bread.