Whole wheat bruschetta with caponata and crumbled tofu

Ingredients

For 1 serving

• Whole wheat bread1
• Eggplant120 g
• Celery30 g
• Canned peeled tomatoes80 g
• Onion30 g
• Capers5 g
• Red wine vinegar1 teaspoon
• Tofu140 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, soy, celery, sulphites,

In season: July – September

Method

1. Wash the aubergine and cut it into roughly 1.5 cm cubes; trim the celery, pulling off the stringiest fibres, and dice it; chop the onion.
2. Heat the oil in a frying pan over medium heat, add the aubergine, celery, onion and a pinch of salt and cook for 10 minutes, stirring often, until the aubergine is soft and golden.
3. Add the crushed peeled tomatoes, rinsed capers and red wine vinegar and cook for another 10 minutes over medium-low heat, until the sauce has reduced and the caponata tastes sweet and sour; let it cool slightly.
4. Drain the tofu, pat it dry and crumble it with a fork, seasoning it with a pinch of salt.
5. Toast the wholemeal bread for 2–3 minutes, until crisp, top it with the caponata and tofu and finish with torn basil.