Aubergine Caponata

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan (with a tight fitting lid) on medium heat. When the oil is hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large frying pan on medium heat (no oil).

Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. 

Transfer the pine nuts to a small bowl and set aside (don't wash your pan, you'll use it in the next step).

Put your (now empty) frying pan back on medium heat with a drizzle of oil and a knob of butter (if you have any). 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar (see pantry for amount) and cider vinegar. Cook until the onion is caramelised and the vinegar has evaporated, 1-2 mins more.

Add the remaining garlic, stir together and cook for 1 min.

Add the tomato passata to the pan of onions along with the dried oregano, capers, honey, vegetable stock paste and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper, then bring to the boil. 

Once aubergine and pepper are cooked, add to the sauce, then simmer until thickened, 7-10 mins. Taste and season with more salt and pepper ifneeded.