Recipe for Roasted Capponata 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 tbl Extra virgin olive oil
5 tbl Red wine vinegar
3 tbl Sugar
2 x Heaped tbsp tomato puree
700 gm Aubergines cut into approx 2.5cm cubes
4 x Celery stalks, cut into 1cm lengths
1 lrg Onion, roughly chopped
350 gm Cherry tomatoes, left whole
Salt and pepper
110 gm Large green olives, stoned and chopped
2 tbl Sultanas, soaked for an hour in a little hot water and drained
1 x Heaped tbsp capers, drained
25 gm Pine kernels, toasted in a hot dry frying pan
1 x 50 grams tin anchovies, drained and chopped
Instructions:
Instructions: Preheat the oven to 200C/400F/gas 6.

Whisk the olive oil with the vinegar, tomato puree and sugar in a large bowl, then add the aubergines, celery, onion and tomatoes and toss well until every piece is coated.

Transfer this to a roasting tin, spread out evenly and season well with salt and pepper.

Roast in the oven for 40-45 minutes or until the vegetables are soft and beginning to brown at the edges.

Remove from the oven and leave to cool to room temperature. Combine the remaining ingredients and stir these into the vegetables in the roasting tin. Transfer to a serving dish.

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