Caponata

A Sicilian vegetable stew (any rustic food containing any two of pine nuts, anchovies, raisins, sultanas, or lemon turns out to be Sicilian!) we had never had Caponata before. Consisting of diced, fried aubergines, to which shallots and chopped plum tomatoes are added, seasoning came from the addition of brined capers and a large dash of red wine vinegar.

Dressed in basil leaves and toasted pine nuts, this would admittedly be seen more as a well-presented appetiser by most people than a mid-week evening meal. We ate it, as recommended by the source of this recipe (BBC Good Food), scooped on to slices of garlic-rubbed, toasted ciabatta.

A light, very tasty meal.

Which left plenty of room for a slice of cake afterwards.