- 1 onion
- 1 garlic clove
- 1 aubergine
- A jar of capers
- A pot of black olives
- A tin of cherry tomatoes
- A bag of spaghetti
- A handful of flat leaf parsley
- A bag of flaked almonds
- A punnet of baby leaf salad
- A glug or two of olive oil
- Sea salt
- Freshly ground pepper
- Chopping board
- Grater or garlic crusher (optional)
- Large frying pan
- Wooden spoon
- Sieve (optional)
- Pan with a lid
- Kitchen paper
- Small frying pan
- Salad spinner (optional)
Fill a kettle and boil it. Peel and chop the onion. Peel and grate or crush the garlic. Trim the stem from the top of the aubergine. Dice it into 1/2 cm sized cubes.
Warm a glug of olive oil in a large frying pan. Add the onion. Fry for about 5 mins. Stir now and then while it cooks till it's soft and glossy looking.
Add the aubergine and garlic to the pan. Season with salt and pepper. Fry for 8-10 mins over a medium heat till the aubergine has picked up some colour. Stir fairly often so it doesn't stick and burn.
While the aubergine cooks, rinse the salt off the capers. Halve the olives. Add them to the pan with the tinned cherry tomatoes and half a can of water. Bring to the boil.
Turn the heat down. Simmer for around 10 mins till the caponata has thickened. Stir every so often while it cooks.
Fill a pan with hot water from the kettle. Add a pinch of salt. Add the spaghetti. Simmer for 8 mins till the spaghetti is cooked but not too soft. It should have a little chew to it. Rinse the parsley. Pat it dry. Roughly chop it.
Heat a dry frying pan over a medium-low heat. Add the almonds. Toast for 2 mins till golden brown. Shake the pan regularly to stop the almonds catching. Wash the salad. Dry in a salad spinner or with kitchen paper. Drizzle with a little olive oil. Season.
Drain the pasta. Divide between two warm plates. Taste the caponata and adjust the seasoning if you think it needs it. Serve on top of the spaghetti with the almonds and parsley scattered over the top and the salad on the side.