Aubergine Caponata

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Aubergine (large)		1
Onion		1/2
Capers		1 tbsp
Olives		8-10
Tinned tomatoes (chopped)		1 (200g)
Olive oil		3-4 tbsp
White wine vinegar		1.5 tbsp
Cocoa powder		1 tsp
Granulated sugar		1 tbsp
Water		100ml
Salt		a pinch

Method

Prep

8min

Cook

12min

Peel the aubergine in strips and cut into bitesize pieces. Sprinkle with salt and keep aside for 10 minutes.

Put the olive oil in a large frying pan on medium heat and fry the finely chopped onion. When soft, add the capers, olives, tinned tomatoes, white wine vinegar, cocoa powder, sugar and water.

Simmer for 5 minutes and reduce the sauce. Adjust for seasoning with salt. The sauce is now ready.

Pat dry the aubergine pieces and shallow fry in hot olive oil (180C) for 4 minutes.

Transfer into the sauce at Step 3 and mix.

Transfer to a serving dish, alongside toasted baguette slices, if you like.

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