Sicilian caponatina with breadsticks

Ingredients

For 1 serving

• Eggplant180 g
• Celery45 g
• Onion35 g
• Green olives20 g
• Capers7 g
• Red wine vinegar11 ml
• Extra virgin olive oil2 teaspoons
• Breadsticks7
• Saltto taste

Contains: gluten, celery, sulphites,

In season: July – September

Method

1. Wash the aubergine and cut it into cubes of about 1.5 cm; wash the celery, remove the strings and dice it smaller; peel and thinly slice the onion.
2. Heat the oil in a wide frying pan over medium-high heat and fry the aubergine with a pinch of salt for 5 minutes, stirring, until it starts to colour.
3. Add the celery, onion and a couple of tablespoons of water, lower to medium heat and cook for 10 minutes, stirring and adding a little water when the pan dries, until the aubergine is soft and the celery tender but still slightly crunchy.
4. Add the sliced green olives, rinsed capers and red wine vinegar and let it bubble for 2 minutes over high heat, until the sharp smell of vinegar has gone; taste and adjust the salt, bearing in mind the olives and capers.
5. Let it cool: caponata is best warm or cold, once the flavours have settled. Serve with the breadsticks.