Caponata

Ingredients

Ingredient	Quantity	Preparation
White onions	1 large	Finely chopped
Aubergines	3	Chopped into 2–3cm cubes
Carrots	2	Chopped
Cherry tomatoes	800g
Celery	3–4 sticks	Chopped
Olives	About 25
Capers	A handful
White wine vinegar	4 tbsp
Tomato purée	1 tbsp
Sugar	1 tbsp
Sunflower seeds	A handful
Olive oil
Salt

Other info

Timing: 1h

Produces: 4 servings

Used in: None

Variations

None

Instructions

1. Place the aubergine in a bowl of salted water. Set to one side.
2. Fry the onion with olive oil for 15 minutes.
3. Add the aubergine and fry for a further 10 minutes.
4. Mix in all the other ingredients except the sunflower seeds. Bake for 30 minutes, stirring the mixture every 10 minutes.
5. Once out of the oven, sprinkle with sunflower seeds and serve.