Initial version
Ingredients
- 100 ml olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large aubergines, cut into 2cm cubes Aubergine oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 long shallots, chopped Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 large plum tomatoes, chopped
- 2 tsp caper, soaked if salted Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 50 g raisin
- 4 celery sticks, sliced Celery sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 50 ml red wine vinegar
- handful toasted pine nuts and basil leaves
- 8 slices ciabatta
- olive oil, for drizzling Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove
Instructions
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.