Aubergine

Aubergine Caponata
1. 

900g large aubergines, cut into 4cm pieces
Half tbsp sea salt
450g tomatoes, peeled
110ml plus 3 tbsp olive oil
1 medium spanish onion, finely chopped
560g celery, cut into 1cm pieces, leaves reserved
3 garlic cloves, thinly sliced
Flaky sea salt
4 dried pequin chillies or red pepper flakes
1 tbsp red wine vinegar
45g nicoise olives, roughly chopped
35g pine nuts, lightly toasted
2 tbsp drained capers, roughly chopped
Handful of basil leaves, roughly chopped

Toss the aubergine and sea salt together in a colander and set over bowl. Let the aubergine sit for abour 30 minutes.

Meanwhile. quarter the tomatoes and trim off any pale bits. Hold each chunk over a bowl and use fingers to push out the juice. Strain the juice into a bowl, discarding the seeds. Finely chop the tomatoes.

Heat 3 tbsp of the oil in a medium pot over medium-high heat until it shimmers. Add the onion, celery, garlic, and 1 tsp of sea salt. Cook, stirring and scraping occasionally, until the onion is translucent and begins to stick to the pot. (about 10 mins). Lower the hear to medium and cook the vegetables for another 10 minutes

Add the chillies and keep cooking, stiring and scraping occasionally until the vegetables are light brown, soft and sweet, about 10 minutes more. Stir in the tomatoes and their strained juice and let the mixure simmer, stirring now and then, for about 15 mins.

Pat the aubergine dry. Heat the remaining 110ml of olive oil in a medium cast-iron frying pan over a medium heat until it shimmers. Cook the auberhine in two batches to avoid crowding the pan, turning them often and adjusting the heat if necessary, until they are deep golden brown on the outside and creamy inside. (10-12 mins) per batch. Put the aubergine on paper towels to drain, and let it cool to warm.

Transfer the aubergine to a large bowl, sprinkle with the vinegar and a pinch or two of sea salt, and give a very light stir, being careful not to smash the

pieces. Add the tomato mixture, olives, pine nuts, capers, basil, and a small handful of the reserved celery leaves. Have another gentle stir and season

to taste with sea salt. Always serve it at room temperature

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