CAPONATA WITH OCTOPUS - Scotts Supermarket

Ingredients

• 2 medium auberg
• 600 – 800g octopus – cooked
• 2 celery stalks, chopped
• 100 g green olives, stoned and halved
• 1 tbsp capers, rinsed
• 1 tbsp pine nuts
• 1 tbsp sultanas – soaked in warm water for 10 minutes and drained
• 1 cup tomato passata
• ½ cup white wine vinegar
• 2 tsps sugar
• Fresh basil leaves
• 1 onion chopped
• Olive oil
• Salt and pepper or chilli
• Chopped blanched almonds to garnish