Step 1

Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.

Step 2

Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.

Step 3

Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.

Step 4

Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.