2 medium purple eggplants
3 tablespoons olive oil
2 tender stalks celery, thinly sliced
1 small red onion, finely chopped
1 tablespoon honey
2 tablespoons red or white wine vinegar
½ cup roughly chopped green olives
1 medium vine tomato, diced
1/3 cup raisins
2 cloves garlic, crushed
1 tablespoon capers
2 tablespoons pinenuts, roasted
2 tablespoons shredded mint
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Cut the eggplants into 1½ cm thick slices. Brush both sides with olive oil and season. Place on a lined baking tray and roast until cooked but not falling apart, turning once during cooking.
Cool then chop roughly.
Stemperata: Heat the olive oil in a sauté pan and cook the celery and onion with a pinch of salt until both are tender. Increase the heat, add the honey and cook until the vegetables are lightly caramelised. Add the vinegar and let it bubble up for 20 seconds. Stir in the olives, tomato, raisins, garlic and capers and cook gently for 2 minutes to meld the flavours. Season.
To serve: Place the eggplant, stemperata, pinenuts and mint in a large bowl and fold together. Transfer to serving dishes and serve with grilled crostini. Makes 2-3 cups.