Sicilian Caponata - Filippo Berio

Ingredients

• 4 tbsp Filippo Berio Olive Oil
• 400g can Cirio Plum Tomatoes
• 2 aubergines, cut into large dice
• 2 red peppers, cut into large dice
• 1 red onion, peeled and finely sliced
• 2 sticks of celery, thickly sliced
• 2 tbsp red wine vinegar
• 2 tbsp capers
• 12 pitted green olives, halved
• 2 tbsp raisins
• 2 tbsp pine nuts (optional)
• 4 tbsp chopped parsley