Caponata with Bramley Apples Recipe - The Oxford Magazine

Ingredients

• Olive oil
• 2 large aubergines, cut into 3 centimetre pieces
• 3 large onions, diced
• 5 cloves garlic, crushed
• 7 sticks celery, chopped
• 2 red peppers, roasted, peeled and chopped
• 1 Bramley apple, finely sliced
• A handful of toasted pine nuts
• 1 tbsp capers
• 10 basil leaves
• Small handful of mint, chopped
• Small handful of parsley, chopped