Sicilian Caponata Recipe | olivemagazine

Ingredients

• 10 tbsp olive oil
• 1 large (about 400g) aubergine cut into 3cm pieces
• 2 sticks celery strings removed, thinly sliced
• 1 large or two small carrots sliced into 3cm pieces, then finely sliced lengthways into rectangles
• 1 red onion halved and finely sliced
• 1 bay leaf
• a pinch dried chilli flakes (optional)
• 2 tbsp red or white wine vinegar
• 270ml tomato passata
• 1 tsp caster sugar
• 2 tbsp green olives pitted
• 2 tbsp capers rinsed
• 2 tbsp toasted pine nuts
• mint leaves to garnish