Aubergine Caponata

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Aubergine		1
Tomatoes (medium)		2-3
Onion		1/2
Garlic		1 clove
Capers		1 tbsp
Olives (green)		12-15
Olive oil		3 tbsp
Salt and pepper		as required
Fresh chilli		1
Sugar		1 tsp
Vinegar		1 tbsp
Basil		as required

Method

Cook

20min

Peel the tomatoes in hot water, remove the seeds and juice, then cut into 2cm squares.

Dice the aubergine into about 1.5cm square pieces. Slice the onion to a width of about 1cm. Thickly slice the garlic.

Add 2 tablespoons of olive oil to a frying pan and fry the aubergine on high heat for about 5 minutes, then remove to a plate.

In the same frying pan, add 1 tablespoon of olive oil, fry the onions quickly on high heat, and when it becomes soft, add the garlic, capers and olives and continue to fry.

Add the chopped fresh chilli, sugar, vinegar, and tomatoes. Season lightly with salt and pepper to taste.

Fry on high heat for about 3 minutes, then put back the aubergine from Step 3. Fry together for about 5 minutes, then turn off the heat, allow to cook on residual heat.

Finish with fresh basil (if you have), or 1/2 teaspoon dry basil. Place it on crisp toasted bread.

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