Aubergine Caponata

1. Trim the green tops off the aubergines, then chop them into 2cm-thick cubes. Trim, peel and finely chop the onion. Trim and dice the celery.

2. Warm 3 tbsp olive oil in a large casserole dish or heavy-based pan on a medium heat. Add half the aubergine cubes and season with a pinch of salt and pepper. Fry for 8-10 mins, turning often, till tender and browned. Scoop out into a bowl. Add another 3 tbsp olive oil to the pan. Repeat with the remaining aubergine. Scoop them into the bowl and set aside.

3. Reduce the heat under the pan to low. Add 2 tbsp olive oil, the onion and celery. Season with a pinch of salt. Fry for 5-8 mins, stirring, till glossy and lightly golden.

4. Return the aubergine to the pan. Stir in the olives, cider vinegar and passata. Season with a pinch of salt, pepper and sugar, if you think it needs it. Cover with a lid and bring to a boil. Reduce the heat and simmer gently for 15-20 mins. Remove the lid and simmer for a further 5 mins to allow the sauce to thicken slightly.

5. When the caponata is ready, taste and adjust the seasoning. Divide between 4 warm bowls. Serve with ciabbata for dunking.

6. Be Olive Aware
the Kalamata olives have stones in them. It's fine to leave the stones in for cooking – just make sure everyone knows before they tuck in – or you can stone them before adding them to the pan.