Spicy Caponata

Caponata is a traditional Sicilian vegetable dish made a little easier to make with these ingredients

What you need:

• 1 Jar Loyd Grossman Island Inspirations Chilli and Pine Nut Sauce
• Olive Oil
• 1 Medium Aubergine
• 100g Pitted Green Olives
• 20g Capers
• 1 Celery Heart (centre of a head of celery containing the leaves and tender thin stalks)
• 30ml Red Wine or Balsalmic Vinegar

What you do:

1. Roughly chop the celery and blanch in boiling water for 6 minutes. Drain and set to one side.
2. Cube the Aubergines and fry in the olive oil for 4-5 minutes. Remove the aubergine with a slotted spoon and set aside.
3. Add the rest of the ingredients to the aubergine pan and bring to the boil. Cook for 5 minutes on a low heat, and the celery and the aubergine and cook for five minutes more.
4. Serve warm as a starter, a sauce for pasta or pile spoonfuls onto toasted Bruschetta.

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