Caponata

Vegan / gluten free: Makes approx 2 cups

I like to grill eggplants, and I love the smoky edge it gives to this dish. Try to grill them on a medium-hot heat so they have time to cook through before burning on the outside. And, given you have the grill going, I'd do a few extra to turn into a quick Baba Ganoush blended with garlic, fresh basil, salt and pepper.

1 medium eggplant - choose one that is freshly picked and not too large
2 tablespoons, approx olive oil
1 small onion - finely diced
1 rib celery or 1 small zucchini - finely diced
3/4 cup, approx diced tomatoes with juice
1/4 cup approx, kalamata olives, roughly diced
1 tablespoon balsamic vinegar
1 teaspoon apple juice concentrate
10 approx small - medium basil leaves - roughly chopped

Pre heat a cast iron grill. Slice the eggplant 1 - 1.5cm cm thick and when the grill is hot, brush with a small amount of olive oil and grill until nicely scored on both sides. Set aside.

Add the remaining olive oil and onion to the frying pan and sauté over a gentle heat for 5 or so mins. Add celery and sauté for 5 minutes or until soft. Add the tomatoes and olives and continue to cook over a gentle heat for 10 or so minutes. Add the roughly chopped grilled eggplant, balsamic vinegar, apple juice concentrate and basil leaves. Continue to cook until the liquid has reduced by about half, 5 - 10 minutes.