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A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Caponata

olive oil

large aubergines, cut into 2cm cubes

long shallots, chopped

large plum tomatoes, chopped

caper, soaked if salted

raisin

celery sticks, sliced

red wine vinegar

handful toasted pine nuts and basil leaves

slices ciabatta

olive oil, for drizzling

garlic clove

Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. 

Add the shallots and cook for about 5 mins until they are soft and translucent. 

Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. 

Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.

When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.