Celery caponata
Serves: 4-6
Ingredients
- 2 tbsp olive oil for frying
- 3 large aubergines, cut into 2cm chunks
- sea salt
- 1 red onion, peeled and thickly sliced
- 4 celery stalks, cut into 1cm slices
- 200ml passata
- 75g capers, drained and rinsed
- 150g kalamata olives, pitted and halved
- ½ tbsp granulated sugar (optional)
- 50ml red wine vinegar
- fresh basil and toasted pine nuts, to garnish
Method
- Heat 1 tbsp oil in a heavy-based frying pan. Fry the aubergine in batches until golden brown and tender. Drain on kitchen paper, sprinkle with salt and set aside.
- Wipe out the frying pan and add 1 tbsp oil. Heat over a medium-low heat, add onion and celery and cook for 8 mins. Add passata and cook for another 5 mins, stir in the capers and olives. Add sugar (if using) and vinegar, stir and cook for 5 mins. Turn off the heat, add the aubergines and gently mix together.
- Serve in a bowl topped with fresh basil leaves and toasted pine nuts.
