Antonio Carluccio’s caponata Siciliana (Sicilian vegetable stew)

Method

1. Put the aubergine cubes in a mixing bowl and pour over water to cover. Leave to soak for 5 minutes, then drain.
2. Put the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 7-8 minutes until softened. Add the aubergine cubes and fry for 10 minutes until soft and tender. Add the remaining ingredients apart from the pine nuts (if using), season with salt and pepper, cover and cook gently for 30-35 minutes until everything is soft and tender.
3. Stir in the pine nuts, if using. Serve warm as a side dish or by itself with good crusty bread.