Lighter caponata recipe | delicious. magazine

Ingredients

• 2 aubergines, quartered lengthways
• 1 medium red onion, finely sliced
• 1 celery stick, cut into 1cm chunks
• Cooking oil spray
• 6 plum tomatoes, roughly chopped (or use a 400g can of chopped tomatoes)
• 2 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried marjoram or oregano
• 80g large pitted green olives (we used gordal, in a cumin and lemon dressing), sliced
• 2 tbsp capers, drained
• 20g golden raisins
• 20g fresh basil, leaves picked and roughly torn
• 1 tbsp pine nuts, lightly toasted in a dry pan (optional)