Aubergine & tomato caponata

This sweet-sour aubergine caponata is a generous way to use summer aubergines and ripe tomatoes. Browning the aubergine separately gives it a silky centre and golden edges before it simmers briefly in the tangy tomato sauce.

Ingredients

• 2 large, diced Aubergines
• 500g, chopped Tomatoes
• 1, finely sliced Onion
• 2 sticks, diced Celery
• 4 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Caster sugar
• 2 tbsp, optional Capers (optional)
• 1/2 tsp, divided Fine salt
• 1/4 tsp Black pepper

Method

1. Cut the aubergines into roughly 2 cm cubes. Toss with 1/4 tsp salt and leave in a colander for 15 minutes, then pat dry. This seasons the cubes and helps remove surface moisture.
2. Heat 3 tbsp olive oil in a wide pan over medium-high heat. Fry the aubergine in batches, turning occasionally, for 6–8 minutes until golden and softening. Add the remaining oil as needed; transfer browned pieces to a bowl so the pan is not crowded.
3. Lower the heat to medium. Add the onion, celery and remaining salt to the same pan and cook for 8–10 minutes, stirring, until both are soft but not dark. Add a splash of water if the base catches.
4. Stir in the chopped tomatoes, vinegar, sugar and optional capers. Simmer uncovered for about 10 minutes, stirring occasionally, until the tomatoes collapse and the sauce looks glossy.
5. Return the aubergine to the pan and fold gently so the cubes stay intact. Simmer for 8–10 minutes until completely tender and coated in sauce. Taste and adjust pepper, salt or vinegar for a balanced sweet-sour finish.
6. Rest for at least 15 minutes before serving warm or at room temperature; the flavour deepens as it stands.

Allotment tip
A wide pan helps the aubergine brown instead of steam. Brown in batches and let the finished caponata rest before judging its seasoning.

Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.