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Caponata

A lovely Mediterranean vegetable stew that goes with any meat, especially white fish but is a great vegetarian meal served here with a grilled mushroom and crumbled feta.

Serves 6

• 2 large aubergine (about 500g), cut into 2cm dice
• 1 large courgette, cut into 2cm dice
• Good grind of sea Salt
• Olive oil/extra virgin olive oil
• 1 large red onion, sliced
• 2 celery sticks, cut into 2cm dice
• 2 garlic cloves, grated
• 3 large ripe tomatoes, diced
• 60g capers
• 50g green olives, stoned and quartered
• 60g sultanas
• 1 tbsp. brown sugar
• 75ml red wine vinegar/raw apple cider vinegar
• 1 tbsp. grated dark chocolate
• 40g toasted almonds or pine nuts
• Small bunch of mint or basil, leaves picked
• 200g feta
• 6-12 Portobello or field mushrooms (depends how many you want to serve each person!)

1. Lightly salt the diced aubergine and courgette and put them in a colander over a sink. Leave to sit for at least 30 minutes, then pat dry. (This is not essential but does add to the flavour).
2. Heat a wide, deep pan 2-3inches deep with the olive oil and heat until it reaches 170C, or a breadcrumb dropped in browns immediately. Fry the aubergine and courgette in batches (being careful not to overcrowd the pan) until golden, allowing the oil to come back up to temperature between frying. Drain on kitchen paper.
3. Pour off most of this oil (you can keep it and use it once more for shallow frying something) leaving a 2-3 tbsp. in the pan.
4. Return the pan to a low/medium heat and fry the onion and celery with a grind of salt until soft and beginning to colour. Fry for another minute, then add the diced tomatoes and garlic and fry for another couple of minutes.
5. Stir in the capers, olives, sultanas, sugar, vinegar and chocolate and bring to the boil, then add the aubergine and courgette.
6. Season, turn the heat right down, cover and simmer gently for anywhere from 10 minutes to an hour- this is totally based on personal preference and time!
7. Take off the heat and allow to cool to room temperature, then check the seasoning.
8. Meanwhile put a large knob of butter in the centre of each Portobello or field mushroom and grind a little salt and pepper over them.
9. Put the mushrooms under a medium grill for 10-15 minutes, turning once.
10. Roughly tear up the basil and stir this through the Caponata just before serving.
11. Toast the almonds or pine nuts (or both) in a dry frying pan.
12. Arrange the mushrooms on a large plate, spoon over the Caponata, crumble a bit of feta over each one and sprinkle over the toasted opine nuts.

Enjoy!!

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