Caponata

Ingredients

serves 6

• 3 tbsp olive oil
• 1 red onion, peeled and chopped
• 2 aubergines, cut into 2.5cm chunks, or 2 zucchini sliced 1cm thick
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 celery sticks, chopped
• 20 pitted black olives
• 500g passata
• ½ tbsp white wine vinegar or apple cider vinegar
• 1 tbsp caster sugar
• 1 tsp sea salt, to taste

Directions

1. Heat the oil in a large saucepan. Add the onion and cook until softened. Add the garlic and cook for another minute.
2. Add the aubergine/zucchini, peppers and celery, and gently cook for about 10 minutes until softened.
3. Add the olives, passata, vinegar, sugar and salt. Mix well and cover, stirring occasionally, leaving to cook on a gentle heat for 20 minutes.
4. Serve hot with pasta or cold with crusty bread.