Vital Veg, organic farm, aubergine


100ml olive oil
3 large aubergines, cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes, chopped
2 tsp capers , soaked if salted
50g raisins
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
For the bruschetta 8 slices ciabatta
olive oil, for drizzling
1 garlic clove

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.