Capponata

Ingredients

8	Aubergines (diced)
2	Onions (diced)
8 cloves	Garlic (crushed)
8	Red peppers (roasted & skinned)
8 stalks	Celery (sliced)
4 tbsp	Sherry vinegar
2 tbsp	Castor sugar
2 tbsp	Tomato puree
4 tbsp	Capers
8 tbsp	Green olives (pitted)
1 bunch	Basil
180g	Pine nuts (toasted)
500 ml	Olive oil

Method

1.      Heat a deep fat fryer to 180ºC and in batches fry the diced aubergine until golden brown, drain in a colander to remove any excess oil

2.      On a medium heat sweat down the onions in the olive oil until soft & translucent.

3.      Add the garlic & the celery & cook with out colouring until al dente.

4.      Turn up the heat slightly & add the tomato puree & cook out for a few minutes.

5.      Sprinkle over the sugar & allow to caramelise slightly before adding the vinegar to form a gastric.

6.      Diced up the peeled peppers & mix through the onion mix.

7.      Add the aubergines & remove from the heat.

8.      While the capponata is still hot tear the basil & mix through along with the capers, pine nuts & olives.

9.      Adjust the seasoning.