Caponata on Toast with Buffalo Mozzarella
PREP TIME: 10 MINS // COOK TIME: 10 MINS
SERVINGS: 2
What to do
- Heat 5cm of oil in a deep, heavy-based frying pan until hot. Fry the diced aubergine in batches until golden brown and soft. Drain on kitchen paper, sprinkle with salt and set aside.
- Wipe out the frying pan and add 4 more tbsp of oil. Heat over a medium-low heat then add the onion and celery and cook for 8 minutes. Add the passata and cook for another 5 minutes, then stir in the capers and olives.
- Add the sugar and vinegar to the pan, allowing the sugar to dissolve in the heat.
- Stir and cook for 5 minutes, tasting to see if it needs more sugar or vinegar. Turn off the heat, add the aubergines and gently mix together.
- Grill the sourdough slices. Top each slice with a couple of generous spoons of caponata, torn mozzarella, pine nuts and basil leaves.
What you will need
- Extra virgin olive oil
- 3 large aubergines, cut into 2cm chunks
- Sea salt
- 1 red onion, peeled and thickly sliced
- 4 celery stalks, cut into 1cm slices
- 200ml passata
- 75g capers, drained and rinsed
- 150g kalamata olives, pitted and halved
- 50g sugar
- 50-75ml red wine vinegar
- Seeded sourdough, sliced
- Buffalo mozzarella
- 50g pine nuts, toasted
- Fresh basil leaves
