Stuffed Eggplant Caponata

Recipe serves 4

Ingredients: 

For the caponata: 

- 50 g pine nuts, toasted

- 1 aubergines, diced 

- 1 onion, diced

- 2 cloves garlic minced 

- 1 red bell peppers, diced 

- 2 stalks celery, diced 

- 2 tbsp red wine vinegar 

- 1 can chopped tomatoes 

- 50g olives, sliced 

- 1 tbsp capers 

- 1/4 cup sultanas 

To serve: 

- 2 eggpants, halved 

- Handful of basil leaves, torn

- Flaky salt

Instructions: 

- Preheat the oven to 180C. Score your four eggplant halves and salt them. Leave for 20 minutes to draw out excess moisture. Drizzle with olive oil and place cut side down on a baking tray. Place into the oven and roast for about an hour, until the flesh is tender.

- Toss the diced eggplant with olive oil, salt and pepper. Roast on another baking tray in the oven for 30 minutes or until golden brown. Set aside.

- In a pan with olive oil, sauté your diced onions until caramelised. Add in the garlic and fry until fragrant. Add in the peppers and celery, frying until cooked. Season with salt and pepper.

- 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. Season with salt and pepper to taste. Return the diced roasted aubergine to the pan and stir gently, careful not to break up the pieces. 

- Take the mixture off the stove and let cool slightly. Top your roasted aubergine halves with the caponata. You’ll have leftover caponata, which you can keep or serve as a side dish.

- Return the aubergine to the oven for 10 minutes or until everything is slightly browned. Remove and serve with a drizzle of olive oil, flaky salt and torn basil.