Author: Arun Kumar

Name: Aubergine Caponata
Prep time: 50 min
Cook time: 50 min
Yield: 10
Ingredients: 3 medium aubergines, cut into small cubes; Fine sea salt; 4 celery stalks, sliced; 60ml extra-virgin olive oil; 1 small or ½ a medium red onion, thinly sliced; 300g passata; 150g olives, pitted and roughly chopped; 2 tbsp capers, thoroughly rinsed; 60ml red wine vinegar, plus more to taste; 1 tbsp sugar, plus more to taste; 3 tbsp pine nuts, toasted; 1 litre of high-heat vegetable oil, such as sunflower or peanut

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