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Ingredients
- 240ml Olive oil
- 2 large Aubergines, cut into 1cm/1/2in cubes
- 1 red red onion, finely chopped
- 60g capers
- 2 whole anchovy fillets
- 4 cloves Garlic, peeled and finely sliced
- 400g tinned Italian Cherry Tomatoes
- 1 tbsp red wine vinegar
- 1 red chilli, finely chopped
- 1 tsp caster sugar
- 1/2 tsp ground Cinnamon
- 60g celery leaves, finely chopped
- 60g fresh Basil, finely chopped, plus few whole leaves to serve
- extra virgin Olive oil, for drizzling
- ciabatta, or altamura bread, thickly sliced, to serve
- 1 ball Mozzarella, roughly torn
Method
1. Heat the olive oil in a pan and fry the aubergines over a medium heat for 3-4 minutes on both sides, or until golden-brown all over. Add the red onion, capers, anchovies and garlic, then turn down the heat and cook for a further 3-4 minutes, or until softened.2. Add the tomatoes, red wine vinegar and chilli to the pan and cook over a low heat for 30 minutes, or until the liquid in the pan has reduced by half. Stir in the sugar and cinnamon and cook for a further five minutes.
3. Stir in the celery leaves, chopped basil and a good splash of extra virgin olive oil. Season, to taste, with salt and freshly ground black pepper.
4. Toast the ciabatta or altamura bread slices on a hot griddle pan until golden-brown and crisp. Drizzle with a little extra virgin olive oil. Spoon the aubergine mixture on top, then scatter over the torn mozzarella and some fresh basil. Serve immediately.
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