Caponata
Ingredients
- 100ml olive oil
- 3 large aubergine, cut into 2cm cubes
- 2 long shallot, chopped
- 4 large plum tomato, chopped
- 2 tsp caper, soaked if salted
- 50g raisin
- 4 celery sticks, sliced
- 50ml red wine vinegar
- handful toasted pine nuts and basil leaves
- 8 slices ciabatta
- olive oil, for drizzling
- 1 garlic clove
Instructions
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