Inspired by the flavours in caponata, so Italians, don’t shout at me. This is handy to use up the ends of aubergines, which is why I made it as I hate throwing anything away. The juices cry out for a good chunk of bread to mop them up.

10-15 ripe cherry or baby plum tomatoes
Extra virgin olive oil
2 slices of aubergine, very finely diced
10 capers
6 green olives halved
1 tbs sultanas
1/2 tsp salt but adjust to your taste
1/2 tsp sweet smoked paprika
1 clove garlic, finely chopped
1/2 tsp sugar
2 tbs red wine vinegar

Add the tomatoes whole to a pan. Liberally douse with olive oil, as this will form part of the sauce, and simmer until the tomatoes pop.
If they aren’t very ripe, you may need to help them along by squishing them with a spoon.
When they have all burst, and the juices are in the oil, add in the aubergine.
Cook until the aubergine is really soft. NO TINY CHEWY SPONGES PLEASE.
When it is soft, add in the capers, olives, sultanas, salt, paprika, garlic and sugar.
Let that cook down for a good ten minutes, then right at the end when it’s sizzling, add in the vinegar.

This is most excellent poured over plain grilled fish or chicken.
Mine went over a chick pea mash from the day before, and some crispy aubergine slices.