Caponata & marinated burrata

Ingredients

• 2 aubergine, cubed and salted for 20min
• 2 Spanish onions cut in cubes
• 2 Spanish onions cut in cubes
• 1 stick of celery
• 1/2 tablespoon of garlic purée
• 1/4 teaspoon oregano
• 1 twig of thyme
• 2 tablespoons of drained capers
• 3 tablespoons of pitted green olives
• 1 bunch of basil roughly chopped
• 1 bunch of flat-leaf parsley
• 1/2 cup of cooking red wine
• 1/4cup of white wine vinegar
• 3 tablespoons of brown sugar
• 5 plum tomatoes, chopped
• 2 tablespoons of sun-dried tomatoes
• 1 tablespoon of toasted pine nuts
• 1 tablespoon of tomato purée
• 1/2 cup pomace olive oil
• Salt and pepper to taste

Method

On a thick based medium size pot, add the oil and heat to medium to high.

Add the aubergines and fry them off to golden colour on all sides.

Set aside on a kitchen cloth to absolve excess oil.

On the same pot remove the oil, then add onions , celery and brown them for 5mins then add the red wine, vinegar, garlic, thyme , oregano and sugar.

Cook down until the liquids are reduced to half (1/2)

Add tomato purée, reduce heat to low, cook for 5mins then add , chopped tomatoes, capers olives, pine nuts, sun-dried tomatoes and cooked aubergines.

Cook on low heat stirring gently for 5mins. Set aside to cool down for 30mins before adding the chopped herbs.

Burrata
Marinate 1 zest of lemon, 1 tablespoon extra virgin olive oil, 1/4 teaspoon toasted fennel seeds 1/4 teaspoon dry oregano 1 clove of roast garlic 4 leaves of fresh basil, sliced.

Sea salt and fresh black pepper to taste.