Caponata

Ingredients

• 2 medium aubergines - diced and salted for 20 minutes - then rinsed well
• 1 medium onion - medium chopped
• 3 gloves garlic - roughly chopped
• 1 red pepper - sliced
• 1 orange pepper - sliced
• 1 tin tomatos
• 1 tbs white wine vinegar
• 1 tbs sugar
• 1 tbs capers
• 1 tbs toasted pinenuts
• glug olive oil
• salt and pepper to taste

Instructions

1. 1

   Fry the aubergine until it has reduced by about 2/3rds. This will take about 20 minutes, as aubergine soaks up oil like a sponge use a good non stick pan and keep it moving, when ready it should look like the photo.

2. 2

   Meanwhile fry the onion and garlic until soft, add the pepper and cook for a few more minutes, add the tomatos, charred aubergine, white wine vinegar, sugar and capers. Cook for about 5 minutes. Stir through the toasted pinenuts just before serving.

3. 3

   Serve with crusty bread to mop up the juices. This also tastes far better reheated the next day.