Caponata Siciliana (Sicilian Sweet and Sour Aubergine Stew)

• 800 g Aubergine, firm, glossy
• 200 g Celery
• 1 large Yellow onion
• 90 ml Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• 500 g Tomato, ripe
• 2 tbsp Tomato purée
• 2 tbsp Capers
• 120 g Green pitted olives
• 60 ml Red wine vinegar
• 2 tbsp Caster sugar
• 10 g Fresh basil

1. Cut the aubergine into 2 cm cubes. Slice the celery and finely chop the onion. Roughly chop the tomatoes.
2. Heat 60 ml of the olive oil in a large frying pan over medium-high heat. Add the aubergine and 0.5 tsp of the fine sea salt, then cook for 10 to 12 minutes, stirring often, until well browned and starting to soften. Tip into a bowl.
3. Add the remaining 30 ml olive oil to the pan and reduce the heat to medium. Add the onion and celery with another 0.5 tsp salt, then cook for 8 to 10 minutes until softened and lightly golden. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
4. Add the tomatoes, capers, green pitted olives, red wine vinegar, caster sugar, and the remaining 0.5 tsp salt. Bring to a gentle simmer, then cook for 15 to 20 minutes, stirring now and then, until the tomatoes break down and the mixture looks glossy. Return the aubergine to the pan and simmer for 5 minutes more until everything is tender and well coated.
5. Take off the heat and leave to cool for 20 minutes, then stir through most of the fresh basil. Taste and adjust the sweet-sour balance by simmering 2 minutes longer if you want it glossier. Serve at room temperature, scattered with the remaining basil.

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