A cook’s tour of Sicily

Classic Caponata For 4-6 servings100ml olive oil2 large round aubergines1 small onion, thinly sliced1 large sprig of celery, finely chopped25g sugar400g passata50ml white vinegar50g capers100g pitted green olives, finely chopped2 tablespoons raisins, soaked in hot water for 10 minutes, drained and squeezed25g pine nuts1 sprig fresh basil, finely chopped50g breadcrumbs3 tablespoons white almonds, roasted and […]