Antonio Carluccio's caponata Siciliana recipe | delicious. magazine

Ingredients

• 3-4 (800g) aubergines, cut into 2-3cm cubes
• 5 tbsp olive oil
• 1 large onion, finely chopped
• 3 ripe beef tomatoes, cut into 3cm chunks
• 1 tbsp tomato purée, mixed with a splash water
• 1 tbsp caster sugar
• 1 tbsp salted capers, rinsed
• 20 pitted green olives
• 1 tbsp white wine vinegar
• 1 head celery, sticks chopped
• 1 tbsp raisins
• 1 tbsp pine nuts