Caponata with Cinnamon Basil Flowers | What Dad Cooked

Ingredients

• 1 medium aubergine
• 1 small or half a large onion
• 1 medium courgette
• 1 stick of celery – plus the heart with leaves
• 200g beefsteak type tomato
• 3 tbs salted capers
• 50g raisins
• 40g pine nuts
• 8 large pitted green olives
• 60ml passata
• 60ml water
• 2 tbs good sherry vinegar
• 1 tbs caster sugar
• A few torn basil leaves
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 2 tsp cinnamon basil flowers (from Casanova and Daughters)
• Light olive oil
• Extra basil flowers as above to serve