Caponata & Herb Buttered Sourdough

Our talented friends at Basil & Lime have crafted a rich Sicilian-style caponata and toasted sourdough to pair with a refreshing alcohol-free Tini & Tonic. Think crisp citrus and savoury Mediterranean vibes.

Ingredients

1 aubergine, diced
1 celery stalk, finely chopped
1/2 onion, chopped
1/4 cup pitted olives, roughly chopped
5 tbsp capers
Handful of raisins or dried currants
400g can cherry tomatoes
1 tbsp white sugar
1/4 cup white wine vinegar
Sliced sourdough, toasted
Garlic and herb butter, for serving

Method

Toss the aubergine with salt and leave to sweat for at least 30 minutes. Pat dry with paper towels, coat with olive oil and air fry at 180°C for 10 minutes.

Meanwhile, heat olive oil in a sauté pan and cook the onion and celery until softened.

Add the olives, capers and raisins, then stir through the cherry tomatoes and simmer until reduced.

Fold through the aubergine, then add the sugar and vinegar. Season to taste.

Serve warm with toasted sourdough, garlic herb butter and a chilled Ecology & Co Tini & Tonic.