My fave simple summertime supper of caponata and buffalo mozzarella. Serve warm or cold with a side of grains, or swipe at it with bread.
Ingredients
Makes 2 portions
1 medium aubergine, diced around 1cm
2 cloves garlic
2 sticks celery, finely diced
1 400g tin chopped tomatoes
1 tbsp capers
6-8 green olives, sliced, plus a few more to garnish
1 small red onion or shallot, diced
Pinch chilli flakes
Pinch dried oregano
1 tsp raisins or sultanas
1 tsp red wine vinegar
1 ball buffalo mozzarella
A handful of basil leaves
Olive oil
Salt & pepper
Recipe
1. Heat the oven to 170c. On a baking tray mix the aubergine with a little salt, the garlic and a generous amount of olive oil. Roast until the aubergine is completely tender, around 30 mins
2. Meanwhile sweat the onions and celery in a large pan until softened with olive oil. When softened stir in the chopped tomatoes and cook out over a medium heat, stirring for 10-15 mins until thickened
3. Stir in the aubergine, capers, olives, chilli flakes, oregano, raisins and vinegar and bring to a simmer. Warm through for 10-15 mins until thickened, then turn off the heat
4. Serve topped with mozzarella, more olives, lashings of olive oil and a few basil leaves
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