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Ingredients

• 240 ml olive oil
• 2 large aubergines, cut into 1cm/1/2in cubes
• 1 red red onion, finely chopped
• 60 g capers
• 2 whole anchovy fillets
• 4 cloves garlic, peeled and finely sliced
• 400 g tinned Italian cherry tomatoes
• 1 tbsp red wine vinegar
• 1 red chilli, finely chopped
• 1 tsp caster sugar
• 1/2 tsp ground cinnamon
• 60 g celery leaves, finely chopped
• 60 g 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 balls mozzarella, roughly torn

Description

Aaron Craze Cooks A Classic Tuscan Dish Of Stewed Aubergines With Red Onion, Garlic, Tomatoes And Herbs Served On Bread, Adding Anchovies And Capers For A Twist

UK TV