Sicilian caponata

Step 1

Heat the oven to 220C/fan 200C/gas 7 and boil the kettle. Pour 8 tbsp of the olive oil into a roasting tin large enough to hold the aubergine pieces in a single layer (or split the aubergine equally between two roasting tins). Put the tin into the oven to heat up for 10 minutes.

Step 2

Remove the hot tin from the oven and quickly tip in the aubergine, tossing to coat in the oil and spreading out in a single layer. Season with a little sea salt and roast for 25 minutes, carefully turning the cubes halfway through, until charred and softened.

Step 3

While the aubergine is roasting, pour the boiled water from the kettle into a high-sided frying pan and boil the celery and carrot for 5 minutes. Drain the veg and rinse under cold running water to stop it cooking.

Step 4

Wipe the pan clean, drizzle in the remaining olive oil and return to a medium heat. Fry the onion with the bay, chilli flakes, if using, and a pinch of salt for 10 minutes until the onion has softened and is aromatic. Pour in the vinegar, stirring to coat the onion. Tip in the passata and 100ml of water, then stir in the sugar until it has dissolved. Return the celery and carrot to the pan along with the olives, capers and pine nuts, and simmer for 5 minutes. Tip the roasted aubergine into the pan and gently stir to coat it in the sauce – use a metal spoon so as not to destroy the soft aubergine.

Step 5

Simmer gently in the sauce for a few more minutes, then transfer to a serving platter and leave to cool. Drizzle with some more olive oil and scatter with mint leaves before serving.