Caponata Pizza

Recipe serves 2

Ingredients:

For the caponata:

- 100 g pine nuts, toasted

- 2 aubergines, diced

- 2 onions, diced

- 4 cloves garlic minced 

- 2 red bell peppers, diced

- 3 stalks celery, diced

- 4 tbsp red wine vinegar

- 1 can chopped tomatoes

- 100g olives, sliced

- 3 tbsp capers

- 1/4 cup sultanas

To serve:

- 1 loaf (or four slices) focaccia

- 1/2 cup mozzarella cheese

Instructions:

- In a pan with olive oil, fry your eggplant cubes until golden brown. Set aside.

- In the same pan, fry your diced onions until caramelised, then add in your garlic, frying until fragrant. Add in your peppers and celery, and fry until cooked.

- Add in your red wine vinegar and let reduce to a glaze before adding in your canned tomatoes. Cook until thickened before adding in your olives, capers, pine nuts and sultanas. Return the aubergine and stir gently, careful not to break up the pieces.

- Take the mixture off the stove and let cool slightly. Spread on your focaccia and top with mozzarella cheese. Place into an oven heated to 220C for 5 minutes or until the cheese has melted and the bread is toasted.