• 1 medium aubergine, diced small
• 2 celery stalks, trimmed and cut into 1.5cm pieces
• Olive oil, extra virgin, for cooking aubergines
• 1 large onion, chopped
• 75g green olives, halved or quartered
• 35g capers, rinsed
• 250ml of tomato sauce - sugo all' arrabbiata (recipe on other page)
• 1-2 tsp white wine vinegar
• 4 tbsp pine nuts, toasted
• Sugar to taste
• Crostini, to serve

To prepare the caponata, fry off the aubergine and drain on paper towel.

In a seperate saucepan, heat with oil and sauté onions and celery until they begin to colour and soften.

Add the capers, tomato sauce, aubergine and olives, and simmer for 5 minutes.

Add the vinegar and sugar to taste and cook for a further 5 minutes.

Check the seasoning again.

Allow to cool and serve at room temperature, topped with toasted pine nuts on top of Crostini