This is a tasty Sicilian veggie dish.
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.