Caponata

To be honest, I can't remember where this recipe comes from. Somehow I doubt it's my own concoction but I found it in my handwritten recipe book and it's so tasty I've decided to share it anyway.

(serves 4 as a side dish)

1 large or 2 small aubergines, cut into cubes
3 tomatoes, peeled and diced
1 onion, chopped
2 tbsp. raisins
3 tbsp toasted pinenuts
1 sweet red pepper, sliced
extra virgin olive oil
black pepper
sea salt
2 tbsp. balsamic vinegar
2 tbsp. maple syrup
60 g of pitted olives (green or black), sliced
1 tbsp capers, drained and rinsed

Preparation:
- To start with, soak the raisins in a little tepid water.
- In a bowl combine the vinegar and maple syrup.
- Place the tomatoes in a bowl, add boiling water and leave for 30-60 seconds. Then remove the skind and chop up the tomatoes.
- Slice the olives.

1. Sauté the aubergines in olive oil until browned. Cover and continue cooking over a low heat until they're soft. Then drain on kitchen towel.

2. Sauté the onions in a second frying pan for approx. 2 minutes, then add the sliced pepper and cook for a further 2-3 minutes.

3. Add the chopped tomatoes and olives. Season with salt and pepper. Simmer for 10 minutes.

4. Add the capers, aubergines and the mixed maple syrup and balsamic to the onion-and-pepper mix. Heat through and check the seasoning. Sprinkle with pinenutes before serving hot or cold.

4.