Caponata

This dish is a classic from Sicily which showcases the magnificent vegetables of the Mediterranean gloriously. It couples them with tangy capers and olives then honeyed saltanas to form a sweet and sour, stew, sauce or side dish. Mother in law Spread had prepared a giant batch of it in anticipation of visitors, including ourselves and we partook in sampling the dish gratefully.


What you will need
2 aubergines
1 onion
2 sticks celery
2 cloves of garlic
1 tin of chopped tomatoes
2 table spoons balsamic vinegar
1 tea spoon chilli flakes
1 table spoon tomato puree
50g sultanas
2 table spoons capers
50g green olives
1/2 tea spoon dried oregano
Fresh parsley to serve


Begin by cubing the aubergine and thinly slicing the onion and celery sticks. Heat some oil in a pan and soften the onions, aubergine and celery with some salt for 5-10 minutes.


When the aubergine has cooked through, add the crushed garlic and the chopped tomatoes


stir through the balsamic vinegar, chilli flakes, tomato puree, sultanas, capers, olives and oregano. Reduce the stew for a further 10 minutes.

Serve the stew hot with some crusty bread or cold the next day as tapas. Alternatively, stir through pasta and top with parmesan.