Bramley Apple Caponata

Serves 4


Olive oil
2 large aubergines, cut into 3 centimetre pieces
3 large onions, diced
5 cloves garlic, crushed
7 sticks celery, chopped
2 red peppers, roasted, peeled and chopped
1 Bramley apple, finely sliced
Handful of toasted pine nuts
1 tbsp capers
10 basil leaves
Small handful mint, chopped
Small handful parsley, chopped


  • Pour enough olive oil to cover the base of a 30cm frying pan and fry the aubergine until golden brown
  • Remove the aubergine from the pan, and set aside
  • In the same pan, gently cook the onion and garlic until softened
  • Remove the onion and garlic and add to the cooked aubergine
  • Wipe the pan clean with kitchen paper
  • Add a little olive oil to the pan and flash fry the celery (it should have a bit of bite) and then add to the aubergine and onion mixture
  • Add the remaining ingredients – apart from the herbs – and mix well
  • Fold through the herbs
  • Serve the caponata room temperature on sourdough bruschetta with anchovies or Parmesan