Caponata with lots of variations

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

aubergines 2 large (600 to 700g), diced in 2cm pieces

extra virgin olive oil 120ml

onions 2 large, cut in 2cm slivers (halve them, cut in 4 lengthways, then shave thinly across)

celery 6 sticks, split lengthways then chopped crossways finely

garlic 8 cloves, thinly sliced

tomatoes 500g, cut in 2cm chunks

capers 150g (soaked, if packed in salt)

wine vinegar 70ml (red, if you have it)

sugar 70g (white or brown)

subheading: Variations:

red peppers 1 or 2 large, added with the onions and celery

chilli flakes ½ tsp, added with the onions and celery

fresh ginger 2cm, chopped, added with the onions and celery

courgettes 2 medium (if in addition) or 6 medium (if substituting for aubergine), sliced half moon, added with the tomatoes

artichokes 2 medium (if in addition) or 8 medium (if substituting for aubergine), cleaned and thinly sliced, added with the tomatoes

raisins 100g, added with the tomatoes (halving the sugar later, to compensate)

green olives 200g stone-in, pitted and roughly chopped, added with the tomatoes

flaked almonds 50g, toasted, added with the tomatoes or as a garnish

pine nuts 50g, toasted, added with the tomatoes

dark (70%) chocolate 30g, added with the vinegar

herbs 1 or 2 tbsp of picked parsley leaves, basil leaves, mint leaves or fennel fronds, as a garnish

anchovy fillets 2 per person, cut in half lengthways, as a garnish

Directions at theguardian.com

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