Caponata

21g aubergines cut into 1” chunks - sprinkle with salt
3 lge celery stalks finely chopped – blanch in boiling water for 1 min, refresh in cold water
3 tbsp FFC Ex V Olive Oil
11g onions finely chopped
50g pine nuts
4 cloves garlic thinly sliced
400g tin chopped FFC toms
3 tbsp FFC capers rinsed and dried
4 tbsp red wine vinegar
12 FFC green olives pitted and chopped

Method
Deep-fry aubergines in batches and drain. Stir into toms with olives.
Heat oil gently, cook onions until soft. Add nuts and fry until light brown. Add garlic, cook 1 min. Add celery. Add tom/olives/aubergine sauce and reduce until thick. Season with salt and pepper. Allow to rest at least 15 mins before eating.

Enjoy with chunks of crusty fresh Italian bread!!