Aubergine Caponata with Barley and Burrata
By Georgia Hearn

Steps

1. Start by laying the aubergine cubes on a chopping board and covering in salt. Leave for half an hour so the water releases, pat dry and brush off excess salt.

2. Fry the aubergine in a pan with a hefty drizzle of rapeseed oil for around 15-20 minutes, till soft in the middle and crisping on the outside.

3. Add the shallots and cook till soft and translucent.

4. Add the garlic, stirring as you go. Once fragrant (you can smell garlic) add the herbs, capers and chilli flakes. Cook for a further minute before adding the fresh tomatoes and 250ml water.

5. Add the vinegar, pine nuts and seasoning. Use a masher to crush the tomatoes. Leave to simmer till thickened for 30 minutes. Season with salt to taste.

6. Spoon the caponata into four bowls with a spoonful of barley and top with broken up burrata, a drizzle of olive oil, seasoning and freshly torn basil.