Caponata

• 125ml Olive Oil
• 4 Aubergine, small, chopped into small dice
• 4 Celery sticks, finely chopped
• 4 Onions, large, finely chopped
• 125ml Tomato Puree
• 50ml Water
• 1 tbsp Capers
• 50g Green Olives, chopped
• 75ml Red Wine Vinegar
• 1 tbsp Sugar

Heat three quarters of the oil in a large frying pan.

Add the aubergine and fry for 8 -10 mins, stirring occasionally until they are soft and brown.

Remove and drain.

Add the remaining oil.

Stir in the celery and onion and fry until soft.

Blend the tomato paste with the water and stir into the vegetables.

Reduce the heat to low and simmer covered for 15 mins.

Stir in the rest of the ingredients then return the aubergine to the pan and stir to blend thoroughly.

Simmer for 20 mins.

Transfer to a serving dish and chill for 2 hrs before serving.