Caponata Siracusa

My personal twist on this traditional Sicilian vegetable medley. It's so colourful and tasty with plenty of nutrition to get that 5-a-day in. This is also great as a snack or bread or it can be served with pasta for a main meal.

Caponata Siracusa

Serves: 6 ( or 4 big portions )

Ingredients

• medium red onion

• 4 cloves garlic, minced

• 2 aubergines l cut into cubes( all of it may not be used )

• 1 large red bell pepper

• 2 red chillies, minced

• 6 small celery sticks

• 2 large handfuls of plum tomatoes, diced into quarters

• 2 handfuls of spinach

• 4 tbsp raisins

• 1 tbsp sugar

• 6 tbsp high-quality balsamic vinegar

• 2 tbsp tomato puree

• 200g tomato herb and garlic passata or sauce ( optional- I find it adds more flavour )

• 2 tbsp sun-dried tomatoes paste/pesto/blitzed sundried tomatoes

• a small jar of black olives, drained

• 1 jar capers, drained

• basil, to serve

• Grated parmesan cheese, to serve

• toasted pine nuts, optional ( I just like the extra crunch )

• basil, to serve

• 2 tbsp oil

Method

- Heat the oil over a medium high heat in a medium sized pan. Once hot, add the aubergine. Once golden coloured all over, add the onions and garlic. Allow to soften slightly.

- Next add in the peppers, celery and chilli. Stir everything together thoroughly.

- Add in the tomatoes, raisins and tomato puree. Mix the vinegar and sugar then stir this through.

- Stir through the flavour pot and passata. Once it's heated through, throw in the spinach and stir well to coat everything in the sauce.

- Cover and reduce the heat to medium. Allow to simmer for 10-15 minutes or until the sauce has reduced and thickened. Add in the olives and capers.

- Garnish with pine nuts and serve traditionally with bread, however, I think it makes a great pasta dish!