Heat up half the oil in a medium frying pan and begin by frying half of the diced aubergine.

It will initially absorb the oil but as you fry and the aubergine collapses much of it will ooze back into the pan. Once soft and golden set aside and continue with the second batch of aubergine.

Now, in the same pan, adding another splash of oil if required, fry the onion and the celery over a low heat until soft and sweet.

Tip in the chopped tomatoes, capers, olives, vinegar, sugar and season with a pinch of salt . Simmer for a minute or two before tipping in the aubergine and stirring everything carefully to combine, but not reduce to a mush.

Add your chosen herb, it’s amazing how each will transport the dish in a different direction.

Now taste, keeping in mind that this meant to be agrodolce (sharp and sweet), balanced with the saltiness from the capers and olives. Add more sugar, vinegar or salt if needed.

Your caponata’s best given a couple of hours for the flavours to mingle as it cools and can be served at room temperature or reheated for pasta etc.