Caponata

This works as a rich, robust and tangy vegetable side dish alongside grilled meats or fish; or serve as a simple vegetarian main, bulked up with a smattering of toasted pine nuts or flaked almonds. Any leftovers can be served cold as a relish straight from the fridge. Best served warm, allowing the flavours to slowly absorb and intensify.

Caponata

Caponata
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
(Serves 4 as a side, 2 as a main)

Ingredients:
2 tbsp olive oil
1 large aubergine, washed, dried and diced into 1.5cm cubes
1 medium red onion, chopped
1 stick celery, chopped
1 clove garlic, finely chopped
1/2 red or green (or mix) pepper, diced into 1.5cm squares
1 medium courgette, washed, dried and diced into 1.5cm cubes
1 tin (400g) peeled and chopped tomatoes
4 tbsp red wine vinegar
2 tbsp capers, drained
sea salt and fresh ground black pepper to taste
small handful fresh basil leaves, roughly torn
optional: toasted pine nuts or flaked almonds to serve

Instructions:
1. Heat a medium sized, lidded, heavy based pan (I use a Le Creuset) over medium heat and add olive oil.
2. When oil has come to temperature, add onions and fry for 1-2minutes, stirring continuously, until softened and lightly browned.
3. Add garlic and sautee an extra half minute to release aromas without burning.
4. Add celery, aubergine, courgette and peppers. Sautee for a few minutes until starting to brown .
5. Add red wine vinegar, capers, olives and tin of tomatoes. Stir through then turn down heat and simmer gently with lid on for 30 minutes, until vegetables softened.
6. Remove lid and simmer without lid for another 5 minutes if sauce is not thick enough.
7. Remove from heat and add basil.
8. Sprinkle over nuts prior to serving if using.