Recipe - Roasted Capponata

6 tablespoon Extra virgin olive oil
5 tablespoon Red wine vinegar
3 tablespoon Sugar
2 Heaped tbsp tomato puree
700 g Aubergines cut into approx
2.5cm cubes
4 Celery stalks; cut into 1cm
; lengths
1 lg Onion; roughly chopped
350 g Cherry tomatoes; left whole
Salt and pepper
110 g Large green olives; stoned
and chopped
2 tablespoon Sultanas; soaked for an hour
; in a little hot
; water and drained
1 Heaped tbsp capers; drained
25 g Pine kernels; toasted in a
hot
; dry frying pan
1 50 grams tin anchovies;
drained and chopped
2 Heaped tbsp flat leaf
parsley leaves

Preheat the oven to 200C/400F/gas 6.

Whisk the olive oil with the vinegar, tomato puree and sugar in a large
bowl, then add the aubergines, celery, onion and tomatoes and toss well
until every piece is coated.

Transfer this to a roasting tin, spread out evenly and season well with
salt and pepper.

Roast in the oven for 4045 minutes or until the vegetables are soft and
beginning to brown at the edges.

Remove from the oven and leave to cool to room temperature. Combine the
remaining ingredients and stir these into the vegetables in the roasting
tin. Transfer to a serving dish.

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Converted by MM_Buster v2.0l.