Sicilian caponata with griddled tofu and bread

Ingredients

For 1 serving

• Eggplant200 g
• Celery40 g
• Onion40 g
• Canned peeled tomatoes100 g
• Green olives15 g
• Capers5 g
• Red wine vinegar1 tablespoon
• Sugar3 g
• Extra virgin olive oil2 teaspoons
• Tofu150 g
• Bread40 g
• Saltto taste

Contains: gluten, soy, celery, sulphites,

In season: June – September

Method

1. Wash and trim the aubergine and cut it into 2 cm cubes. Wash the celery and remove the strings, peel the onion and chop both into small pieces.
2. Heat half the extra virgin olive oil in a large pan over medium-high heat and brown the aubergine for 10 minutes, stirring often, until golden and soft; season with salt.
3. Lower to medium heat, add the celery and onion and cook for 3–4 minutes, until the onion is translucent; add the crushed peeled tomatoes, the green olives and rinsed capers and cook for 10 minutes, until the sauce has thickened.
4. Dissolve the sugar in the red wine vinegar, pour it into the pan and cook for 2 minutes, until the sharp smell of vinegar fades and the flavour turns sweet and sour. Turn off the heat and let it cool slightly: caponata is best warm.
5. Meanwhile drain the tofu, pat it dry and cut into slices about 1 cm thick. Heat a griddle greased with the remaining oil over medium-high heat and sear the tofu for 3 minutes per side, until golden and marked; season lightly with a pinch of salt.
6. Serve the tofu with the caponata and the bread.