Caponata di Melanzane

Method

Cut aubergines into 1.5cm cubes and fry in batches in hot olive oil until golden, then drain on kitchen paper. In the same oil, sauté finely diced celery and onions until softened, then add the cooked aubergine back to the pan. Stir in the passata, vinegar, sugar, olives, capers, salt and pepper, then simmer gently for 15-20 minutes until the vegetables are tender and the sauce has thickened. Taste and adjust seasoning as needed. Transfer to a serving dish, scatter with fresh basil and toasted pine nuts if using, and allow to cool to room temperature before serving. Caponata improves with time, so it can be made a day ahead and refrigerated.