Caponata

Process

1. Prep
   1. Bell pepper - medium dice
   2. Celery rib - fine dice
   3. Onion - fine dice
   4. Garlic - thinly sliced
   5. Capers - rinsed
   6. Olives - sliced
   7. Raisins - soak in a little hot water for 10 minutes before straining and adding
   8. Pine nuts - dry-roast in a pan over medium until pale golden
   9. Aubergine
      1. Dice into cubes
      2. Toss with salt
      3. Rest 30 minutes
      4. Pat dry
2. Cook
   1. Aubergine
      1. Heat the oil in a skillet over high heat.
      2. Add the aubergine - single layer - and cook, tossing occasionally, until completely softened and browned in spots - approx 8-10 minutes. If the pan dreis out add a little water.
      3. Remove and set aside
   2. Sweat
      1. Medium-low
      2. Add the remaining oil
      3. Add the onion, celery, salt, pepper
      4. Cook 6-8 minutes until soft and sweet - no browning
   3. Add the bell pepper, cook 3-4 minutes
   4. Add the garlic, cook 30 seconds
   5. Add the tomato paste, msg, cinnamon, cook 1-2 minutes until the paste darkens and goes sticky
   6. Add the raisins, capers, olives, vinegar, sugar; simmer 2-3 minutes until glossy and balanced
   7. Return the aubergine to the pan, fold in
   8. Remove from heat
   9. Rest 20-30 minutes
3. Finish
   1. Fold in the pine nuts, parsley and vinegar
   2. *** SHOULD REST AT LEAST 1 HOUR BEFORE EATING ***
4. Serve room temperature-to-warm