Classic Caponata
For 4-6 servings 100ml olive oil 2 large round aubergines 1 small onion, thinly sliced 1 large sprig of celery, finely chopped 25g sugar 400g passata 50ml white vinegar 50g capers 100g pitted green olives, finely chopped 2 tablespoons raisins, soaked in hot water for 10 minutes, drained and squeezed 25g pine nuts 1 sprig fresh basil, finely chopped 50g breadcrumbs 3 tablespoons white almonds, roasted and finely
