Caponata Ratatouille

Ingredients

• 1 tbsp olive oil

• 750g/1lb 10oz aubergines, cut into 1cm/1½in chunks

• 1 large onion, cut into 1cm/1½in chunks

• 3 celery sticks, roughly chopped

• 2 large beef tomatoes, skinned and deseeded

• 1 tsp chopped thyme

• ¼-½ tsp cayenne pepper

• 2 tbsp capers, drained

• small handful pitted green olives

• 4 tbsp white wine vinegar

• 1 tbsp sugar

• 1-2 tbsp cocoa powder (optional)

• freshly ground black pepper

• To garnish

• chopped almonds, toasted

• chopped parsley

Preparation method

1. Heat the oil in a non-stick frying pan until very hot, add the aubergine and fry for about 15 minutes, or until very soft. Add a little boiling water to prevent sticking if necessary.

2. Meanwhile, place the onion and celery in a large saucepan with a little water. Cook for 5 minutes, or until tender but still firm.

3. Add the tomatoes, thyme, cayenne pepper and aubergine to the saucepan. Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2-3 minutes.

4. Season with freshly ground black pepper. Divide between 6 bowls, garnish with the toasted almonds and parsley and serve.