Sicilian sweet-and-sour aubergine stew (Caponata)

1. Cut the aubergines into 2 cm cubes, salt them and leave in a colander for 30 minutes to draw out the bitter juices, then rinse and pat thoroughly dry with kitchen paper.

2. Heat the vegetable oil in a deep frying pan and fry the aubergine cubes in batches for 4-5 minutes until golden; drain on kitchen paper.

3. In another pan, cook the sliced onion and the celery, cut into 1 cm pieces, in the olive oil for 8-10 minutes until soft but with the celery still slightly crunchy; add the tomatoes crushed by hand and simmer for 10 minutes.

4. Add the pitted, halved olives, the capers and the toasted pine nuts, then the aubergine, and toss gently together.

5. Mix the wine vinegar with the sugar, pour over the stew and boil for 3-4 minutes until the sharp smell of vinegar has gone and the sweet-and-sour flavour is balanced; adjust with salt, sugar or vinegar as needed.

6. Take off the heat, stir in the torn basil and leave for at least 1 hour (better overnight); serve at room temperature.

Tip: Caponata is best the next day, once the flavours have come together; it keeps for 4-5 days in the fridge - great as a starter with bread or as a side dish with fried fish.