Caponata (For weight watchers)

This is a Sicilian dish that can be eaten hot as a side dish or stirred through cooked pasta or cold as antipasto. Of course (being Italian) it traditionally would be made with lashings of olive oil… but I'm trying to loose weight… so I have devised a way to do without and it still tastes great if you really cant do without the oil for an extra point a spray from an oil mister at the end of the process would mean you could still taste it… any way enjoy

Ingredients: serves 4…

1 Vegetable stock cube

1 onion (finely chopped)

2 celery stalks (finely chopped)

I garlic clove (crushed)

2 medium aubergines (diced into 1 cm cubes)

Large tin chopped tomatoes

A tablespoon of tom puree

2 tablespoons balsamic vinegar

2 tsp soft brown sugar 

30 g sultanas 

2 tablespoons baby capers

30 g stoned green olives (sliced) 

Seasoning to taste

Method

1.     Pour about half and inch of water into the bottom of a saucepan and crumble the stock cube into it

2.     Bring to the boil and add onions, celery and garlic cover with a lid and sweat until soft

3.     Add the aubergines and continue to cook until they are soft but not soggy

4.     Add the tomatoes and the juice from the can simmer gently for a few minutes to thicken the sauce

5.     Add the vinegar, sugar, sultanas, olives and capers

6.     Cook for about ten minutes

7.     Serve hot either as a side dish or stirred through cooked pasta or cool completely and serve with antipasto