Sicilian caponata with crispy tofu

Ingredients

For 1 serving

• Eggplant200 g
• Tofu160 g
• Celery50 g
• Onion40 g
• Canned peeled tomatoes100 g
• Green olives15 g
• Capers8 g
• White wine vinegar1 tablespoon
• Sugar3 g
• Extra virgin olive oil2 teaspoons
• Basil4 g
• Saltto taste

Contains: soy, celery, sulphites,

In season: June – September

Method

1. Turn the oven on to 220 °C (fan). Wash the aubergines and cut them into cubes of about 2 cm; put them in a baking tin with a drizzle of oil and a pinch of salt and roast at 220 °C for 20 minutes, stirring halfway, until golden and soft.
2. Meanwhile drain the tofu, pat it dry and cut it into cubes of about 1.5 cm; peel and chop the onion, string the celery and cut it into small pieces; rinse the capers.
3. Heat the remaining oil in a frying pan over medium heat and fry the tofu for 5 minutes, turning, until golden and crisp; set aside.
4. In the same pan soften the onion and celery over medium-low heat for 5 minutes, until soft; add the crushed peeled tomatoes, green olives and capers and simmer over low heat for 10 minutes.
5. Add the aubergines, white wine vinegar and sugar and cook for 3 minutes over medium heat, stirring, until the vinegar has evaporated and the caponata is glossy and sweet-and-sour; adjust the salt.
6. Serve the caponata topped with the crisp tofu and torn basil; it is also excellent lukewarm.