Sicilian Caponata with Crusty Bread

• 700 g Aubergine
• 200 g Celery
• 1 large Yellow onion
• 80 ml Extra virgin olive oil
• 500 g Tomato, ripe
• 30 g Capers
• 80 g Green pitted olives
• 30 ml Red wine vinegar
• 12 g Caster sugar
• 300 g Crusty white bread, preferably day-old

1. Cut the aubergine into 2 cm cubes, slice the celery, and finely slice the onion. Roughly chop the tomatoes, keeping any juices. Set everything by the hob so you can cook quickly.
2. Heat 60 ml of the olive oil in a large frying pan over medium-high heat. Add the aubergine and cook for 10 to 12 minutes, stirring often, until well browned and starting to soften. Tip onto a plate.
3. Add the remaining olive oil to the pan, then add the onion and celery. Cook over medium heat for 8 to 10 minutes until softened and lightly golden. If the pan looks dry, lower the heat and keep stirring so the onion does not catch.
4. Stir in the tomatoes, capers and olives, then return the aubergine to the pan. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the mixture looks glossy and jammy. You should be able to drag a spoon through and briefly see the base of the pan.
5. Stir in the red wine vinegar and caster sugar. Simmer for 2 to 3 minutes, then take off the heat and taste, adding a touch more vinegar or sugar only if you want it sharper or sweeter. Leave to cool to room temperature so the flavours settle.
6. Slice the crusty bread and serve alongside the caponata for scooping. If you like, warm the bread briefly in a low oven so it is crisp on the outside. Spoon the caponata into a bowl and serve at room temperature.

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