Ingredients:

5tbsp Olio di Luigi Extra Virgin Olive Oil
1 onion - peeled and chopped
2 celery sticks - trimmed and chopped
1 red pepper - deseeded and chopped
1 aubergine - cut into chunks
Sea salt and black pepper

5 large tomatoes
2-3 garlic cloves - peeled and chopped
100g green olives - pitted and sliced
50g capers - rinsed and drained
2 tbsp caster sugar
1 large tbsp balsamic vinegar or red wine vinegar

50g toasted pine nuts
Raisins (optional)
Handful torn Basil Leaves

Method:

Heat the Olive Oil in a wide, heavy-based pan and sauté the onion, celery, red pepper and aubergines with some seasoning over a high heat for 5 mins.

Add the tomatoes into a pan of boiling water for a minute then refresh under cold water and peel.
Halve, de-seed and cut into chunks. Add to the pan with the garlic, olives, capers, sugar and vinegar.

Cook for 5-10 minutes over a high heat, stirring occasionally, until the aubergine is tender.
Leave to cool slightly or to room temperature.

Scatter toasted pine nuts and basil over the Caponata and serve with rustic bread or as an accompaniment to meat or fish.