Caponata

This aubergine/brinjal Italian dip/side dish is delicious and a personal favourite of mine, specially in spring. It is served with ciabatta slices. Of course, you don't need ciabatta. You can also take plain sliced bread, toast it/ pan fry it.

You can make this when you want a simple meal of soup and starters. Sometimes, I make this as a  dip when I have friends over. It stays in the refrigerator for up to 2 days so you can make this a day before your party/meal.
Here's how you make this delicacy.

Ingredients

1 big aubergine cut into small pieces.
3 shallots chopped
4 cloves garlic peeled and smashed
2 stalks of celery chopped roughly
1 teaspoon paprika flakes
8 cherry tomatoes chopped
2 tablespoon wine vinegar (I use Demeter)
1/2 tablespoon sugar (I use brown)
Salt to taste
1 tablespoon capers
2 tablespoons pine nuts
1 stalk fresh parsley sliced finely
1/4 teaspoon ground pepper
Handful of raisins/sultanas
Olive oil

Method
In a big pan, add a generous bit of olive oil.

Add the aubergine pieces and fry till they turn soft.

Take them out of the pan and keep at the side.

In the same pan, add onions, garlic, celery, paprika flakes and then cherry tomatoes.

Cook the cherry tomatoes till they start oozing juices.

Add the wine vinegar, sugar, salt and capers.

Mix well and allow to cook for about 20 -22 minutes.

Next, add the cooked aubergine pieces, pine nuts, fresh parsley and raisins.

Add the ground pepper.

Mix well.

At the end, drizzle some olive oil.

Serve warm or cold with your bread and wine.