Eggplant Funghetto

Preheat the oven to 220C. Grease and line a baking tray with paper. Toss the eggplant with ½ tsp sea salt and place in a colander over a bowl for 25 mins. Rinse in cold water, and pat dry. Transfer the eggplant to the tray and toss with half the oil. Roast for 35 mins or until browned.
Heat the remaining 2 tbsp of oil in a saucepan and cook the onion and garlic for 8 mins to soften. Add the pine nuts, cook for 4 mins more, then tip in the tomatoes and cook for 10 mins on a low heat until thickened. Stir the eggplant and capers through the sauce and cook for 3 mins more. Serve with torn basil leaves and plenty of black pepper.

70 mins

4 serving

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