Antonio Carluccio's caponata Siciliana (Sicilian vegetable stew)

Serves 4-6

• 800g aubergine
• 1 large onion
• 2 tbsp olive oil
• 3 ripe tomatoes
• 1 tbsp tomato purée
• 1 tbsp caster sugar
• 1 tbsp salted capers
• 20 green olives
• 1 tbsp white wine vinegar
• 1 head celery
• 1 tbsp raisins
• 0 pepper
• 1 tbsp pine kernels

Step 1
Cut the aubergine into 3cm chunks, soak in cold water for 5 minutes, then drain.

Step 2
This will stop the aubergine from absorbing too much oil.

Step 3
Fry the onion in the olive oil in a large pan for a few minutes to soften.

Step 4
Put the aubergine chunks into the pan and fry until soft and tender, about 10 minutes.

Step 5
Add the tomatoes, diluted tomato purée, sugar, capers, olives, vinegar, celery leaves and stalks, raisins and some salt and pepper, and stew slowly until everything is melted together, about 30 minutes.

Step 6
Stir in the pine kernels, if desired, and serve either cold or warm as a side dish, or by itself with bread.