Caponata Crostini

I am an omnivore. But the young G was a radical carnivore. Back when I was an ignorant youth, I declared that any vegetarian dish was pointless. A very assured statement. And one also incredibly foolish.

My sister one evening cooked up caponata served on polenta. Living in a house full of meat-eaters, this was a brave, and some would say unwise, move. Yet, all the ingredients concentrated into one syrupy & caramelised hit of flavour. This was the night we Donatantonio’s found ourselves converted. And I became an omnivore.

🍆 Makes 4 crostini

• 1 large aubergine

• 400g can cherry tomatoes

• 2 heaped tsp capers

• a very large knob of butter

• a very short squeeze of balsamic glaze

1. Cut your aubergine into sizeable chunks.

2. Put your knob of butter onto the hob.

3. Let it melt & bubble, and add the aubergine.

4. Char it slightly, add the capers, and then the cherry tomatoes.

5. Squeeze in a little balsamic glaze, turn down to simmer, and let it reduce.

6. When all ingredients have concentrated into one syrupy and caramelised hit of flavour, you're ready to go.

7. Toast your little crostini, give it a friendly rub with raw garlic, and slop on your caponata.

8. Decorate with a leaf of basil.

9. Dive in.