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Caponata

Aubergines - 2, very large - Olive oil
Large onion - Garlic - 2 cloves, finely chopped
Celery - 2 large sticks - Large red bell pepper
Tomato puree - a scant tbs - Passata - 200 mls
Sultanas 2 tbsps
red wine vinegar - 4 tbsps
White sugar - 1 tbsp
Capers - canned, 1 tbsp
Olives - a handful

Peel the aubergines and remove their stalks. Cut them into large chunks and place in a colander. Sprinkle them with salt then set aside for an hour.

Peel the onion and slice it thinly then let it soften - but not colour - in a shallow layer of oil. Add the garlic towards the end of cooking. Remove the onion and garlic, then fry the celery, thinly sliced and pepper, cored and sliced, till soft. Remove and add to the onion.

Rinse the salt from the aubergines, pat them dry with kitchen paper then soften in the same pan. As it approaches tenderness, return the onion and garlic, celery and pepper to the pan, stir and continue cooking over a gentle heat. Stir in the tomato puree, chopped tomatoes, raisins, red wine vinegar, sugar, capers, olives and 150ml water. Season.

Leave to simmer, gently, for about 25 minutes, keeping a careful eye to ensure you end up with a soft tangle of sweet-sour vegetables. Chill overnight. Serve with crusty bread.

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