Caponata Siciliana (Sweet-Sour Aubergine Relish) with Crostini

• 1 large Aubergine, firm and glossy
• 5 tbsp Olive oil
• 1 medium Red onion
• 2 pieces Celery
• 2 cloves Garlic
• 2 tbsp Capers
• 60 g Green pitted olives
• 400 g Canned chopped tomatoes
• 2 tbsp Red wine vinegar
• 2 tsp Caster sugar
• 6 slices Crusty white bread, slightly stale if possible

1. Heat the oven to 200°C (390°F). Cut the aubergine into 2 cm cubes and toss with 3 tbsp of the olive oil on a baking tray. Roast for 20 minutes, turning once, until deeply golden and tender.
2. Meanwhile, finely slice the red onion and thinly slice the celery. Warm the remaining 2 tbsp olive oil in a large frying pan over a medium heat, then cook the onion and celery for 8 to 10 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the capers and green olives, then add the canned tomatoes. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the celery is tender. Fold in the roasted aubergine and simmer for 2 minutes to bring everything together.
4. Stir the red wine vinegar and caster sugar into the pan and cook for 1 minute, tasting for a balanced sweet-sour flavour. Take off the heat and leave to stand for 10 minutes so the flavours settle. Serve warm or at room temperature.
5. Toast the crusty white bread until crisp and golden, either in the oven for 6 to 8 minutes or in a dry frying pan. Spoon the caponata into a bowl and serve with the crostini alongside. If you like, drizzle a little extra olive oil over the top just before serving.

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