Sicilian Caponata ...flavourful sweet and sour aubergine stew

Serves 3 as a side to chicken, fish or lamb

Ingredients:

1 aubergine, cut into chunks Salt and pepper Extra virgin olive oil Large celery stick, finely chopped Red pepper, chopped smallish (I used orange as I didn’t have a red) 1 white onion, finely chopped 20 green olives halved (I used a mix as I didn’t have enough green) Tin chopped tomatoes 2 tsp honey Handful sultanas or raisins Sprinkle pine nuts 2 bay leaves 2 tbsp Capers 1/4 tsp Dried crushed chillis 4 tbsp white wine 4 tbsp Red wine vinegar Handful chopped fresh Parsley and mint

Method:

1. Heat fan oven to 200 degrees Celsius 2. Salt the cubed aubergine and set aside 3. Fry onion, celery, pepper and season in 2 tbsp of oil until soft in a large lidded frying pan 4. Wipe aubergine cubes with kitchen towel, put on a roasting tin and massage with 2 tbsp oil. Roast for 20-25 minutes (you could also roast some chicken thighs in the same oven on a separate tray if you wanted to add some protein to the meal) 5. Add chopped tomatoes, honey, chilli, vinegar, wine, capers, olives, raisins and bay leaves to the frying pan and simmer for at least 10 minutes. 6. Stir in the roasted aubergine and cooked together for 3 minutes. 7. Complete by adding chopped fresh mint, parsley and a sprinkle of pine nuts. 8. Enjoy as a side dish to salmon or chicken. It goes well with rustic bread.