Toast with light caponata and ricotta

Ingredients

For 1 serving

• Bread2
• Eggplant100 g
• Celery20 g
• Chopped tomatoes60 g
• Capers4 g
• White wine vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Part-skim ricotta50 g
• Saltto taste

Contains: gluten, lactose, celery, sulphites,

In season: June – September

Method

1. Wash and trim the aubergine and cut it into dice of about 1 cm; wash the celery, remove the toughest strings and cut into small dice; rinse the capers.
2. Heat the oil in a non-stick frying pan over medium heat and cook the aubergine for 8 minutes, stirring often, until soft and golden.
3. Add the celery, chopped tomatoes, capers, vinegar and a pinch of salt and cook for 8 more minutes over medium-low heat, until the sauce has reduced and the celery is tender but still crunchy.
4. Turn off the heat and let the caponata cool for a few minutes, so the sweet-sour flavours settle; meanwhile toast the bread slices until crisp.
5. Spread the light ricotta on the toast and top with the warm caponata.