Caponata

1.Cut eggplant into 1.5cm dice, then place in a colander, scatter with sea salt and leave to drain for 30 minutes. Wash off the salt, pat dry and set aside.

2.Meanwhile, chop celery into 2cm lengths, place in a saucepan, cover with water, add 1 tsp sea salt and bring to the boil. Cook until tender (3 minutes), then drain and set aside.

3.Heat 3-4 tbsp olive oil in a frying pan over medium-high heat. Add eggplant in batches and fry, turning occasionally, until browned on all sides, adding extra oil as needed (5 minutes). Remove eggplant with a slotted spoon and set aside on paper towels to drain.

4.Wipe out pan with paper towels and return to medium heat. Add 2 tbsp olive oil and onion and cook, stirring occasionally, until softened and golden (10 minutes). Add garlic and celery and cook until flavours combine (5 minutes). Add chilli, season to taste with freshly ground black pepper, then add tomato and stir until warmed through (1-2 minutes). Add eggplant and cook until flavours combine (5 minutes). Season to taste, stir in olives, pine nuts and capers, including the vinegar they’ve been soaking in. Stir in mint and a drizzle of extra-virgin olive oil.

5.Preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Serve caponata warm or at room temperature on grilled bread.