Caponata with Griddled Polenta

About this recipe

The caponata is made in stages so the aubergine keeps its texture rather than collapsing into the sauce. Made a day ahead it is better still, because the vinegar and sugar settle into each other overnight.

Ingredients

• 2 large auberginescut into 2cm cubes
• 0.5 tsp freshly ground black pepper
• 1.5 tsp fine sea salt
• 2 tbsp extra virgin olive oil
• 900 ml gluten-free vegetable stock
• 200 g quick-cook polenta
• 15 g fresh basil
• 2 tsp caster sugar
• 3 tbsp red wine vinegar
• 40 g pine nutstoasted
• 40 g raisins
• 80 g green olives in brinepitted and torn
• 2 tbsp capers in brinedrained
• 400 g tinned chopped tomatoes
• 3 sticks celery stickssliced on the angle
• 1 large red onionsliced
• 6 tbsp olive oil

Method

1. 1

   Start the polenta first so it has time to set. Bring the stock to a rolling boil in a heavy pan, then rain in the polenta in a thin stream while whisking hard. Turn the heat right down and cook, stirring with a wooden spoon, for the time on the packet, usually 5 to 8 minutes, until it pulls away from the sides.

   Whisk while pouring, not after. Polenta added in one go will lump instantly and no amount of beating fully rescues it.

2. 2

   Season the polenta with half a teaspoon of the salt and some pepper, then pour it into an oiled shallow tray to a depth of about 1.5cm. Smooth the top and leave it to cool and firm up, at least 40 minutes.

3. 3

   Meanwhile, toss the aubergine cubes with a teaspoon of the salt and leave in a colander for 15 minutes, then pat dry with a clean cloth.

4. 4

   Heat 4 tablespoons of the olive oil in a large frying pan over a medium-high heat and fry the aubergine in two batches until deep brown on several sides. Lift each batch onto a plate.

   Crowding the pan steams the aubergine grey instead of browning it. Two batches with a hot pan is the difference between good caponata and mush.

5. 5

   Lower the heat, add the last 2 tablespoons of oil and cook the red onion and celery for 10 minutes until softened and glossy. Stir in the tomatoes, raisins, capers and olives, and simmer for 10 minutes.