Turkey with light caponata and rustic bread

Ingredients

For 1 serving

• Turkey breast140 g
• Eggplant150 g
• Celery40 g
• Onion40 g
• Canned peeled tomatoes100 g
• Green olives5
• Capers5 g
• Red wine vinegar10 ml
• Sugar3 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, celery, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 210 °C and line a tray with baking paper. Wash the aubergines, cut them into roughly 2 cm cubes, toss with half the oil and a pinch of salt and roast for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile wash the celery, pull off the strings and cut it into 1 cm pieces; peel and roughly chop the onion. Heat the remaining oil in a casserole over medium-low heat and sweat the vegetables for 5 minutes, until soft and the onion is translucent.
3. Add the peeled tomatoes crushed with a fork, the green olives halved and the rinsed capers and cook for 10 minutes over medium-low heat, until the sauce thickens.
4. Stir in the roasted aubergines, the red wine vinegar and the sugar and cook for 3 minutes, stirring, until the vinegar has evaporated and the sweet-and-sour flavour is balanced.
5. Heat a griddle pan over high heat, salt the turkey breast and grill it for 4 minutes per side, until golden and white inside.
6. Slice the turkey and serve it with the warm caponata and the bread.