Caponata

Method

Dice the aubergines into 1cm cubes, salt generously and leave for 30 minutes to purge moisture, then pat dry. Heat half the olive oil in a large frying pan and fry the aubergines in batches until golden, setting aside. In the same pan, sauté the diced onion and celery until softened, then add the tinced tomatoes, olives, capers, sugar and minced garlic. Simmer for 15 minutes until the sauce thickens slightly. Return the aubergines to the pan, add the vinegar and remaining olive oil, and stir gently to combine. Lightly toast the pine nuts in a dry pan and scatter over the caponata just before serving at room temperature.