Cooking a Sicilian Caponata

Today I cook a healthy and delicious caponata, a dish from Siciliy served as a warm salad.

The main thing is to fry the aubergine first until it’s nicely browned, and then set it aside. Add it back in right at the end so that it doesn’t become overcooked and the flesh too mushy. Top with toasted pinenuts and basil.