Sue’s Caponata

1 x Onion 2 x Celery sticks
1 x Chopped Tomatoes Tin
Capers (handful)
Pine nuts (handful)
2 tbsp x Sugar
3 tbsp x Vinegar (1 balsamic + 2 wine)
Salt & Pepper

1. Wash the aubergines and cut into small cubes, salt and leave to rest for 30 minutes. Rinse and dry. Deep-fry in seed oil and place on kitchen paper to absorb excess oil, and leave aside.
2. Finely chop the onion and celery sticks. Heat a tbsp of olive oil and gently fry the onion first, once soft, add the celery. After a few minutes add the capers (rinsed) and pine nuts and cook all together for a few minutes.
3. Add the tomatoes, salt and pepper and cook for 5 minutes at medium temperature. Add the fried aubergines, sugar and vinegar, mix well and let it all cook for 10 more minutes at a low temperature. Taste and add salt or pepper if necessary.
4. Let it rest for a while and serve warm as a side dish or cold as antipasto.

Enjoy with a nice cold glass of Coralto Inzolia!