Name: Caponata (aubergine stew)
Prep time: 10 min
Cook time: 90 min
Ingredients: 700 g aubergine (cut into 2cm dice); vegetable oil for frying; 2 stick celery (cut into 2cm dice); 3 tbsp olive oil; 1 onion (finely sliced); 250 g tinned plum tomatoes (roughly chopped); 1 tsp chilli flakes; 60 g capers; 60 g green olives (quartered); 1 tbsp sugar; 120 ml passata; 90 ml white wine vinegar; 40 g toasted almond flakes (or pine nuts); mint leaves to garnish

A pot of vegetable stew topped with fresh herbs and sliced almonds sits on a wooden table next to a tray of sliced bread and a plate with green beans.

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