Caponata with buffalo mozzarella

Method

1. Heat the oven to 180°C fan/gas 6. Put the aubergine cubes on a baking tray, then toss with 2 tbsp of the oil and a pinch of salt. Roast for 20 minutes.
2. Meanwhile, spread out the almonds on a second tray and toast in the oven for 5 minutes or until they darken and start to smell nutty. Remove from the oven, cool, then roughly chop.
3. Pour 2 tbsp of the olive oil into a large frying pan over a medium heat. Add the onion, celery and a pinch of salt and gently fry, stirring occasionally, for 3 minutes or until translucent. Add the olives, capers and remaining olive oil and stir well. Pour in the passata, then add 200ml water to the jar and swish it around. Pour that in too, stir well and simmer for 15 minutes.
4. Add the roasted aubergine to the pan with the sugar and a generous pinch of salt, then cover and cook over a very low heat for 25-30 minutes.
5. Remove the caponata from the heat and stir in the vinegar, pine nuts, chopped almonds and basil. Cool to room temperature, then drizzle with oil and sprinkle with salt. Serve with the mozzarella and fresh sourdough, if you like.