Celery caponata   Print 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 … Continue reading Celery caponata