Caponata-style salad recipe by Georgia Levy

Caponata, the Sicilian sweet-and-sour cooked vegetable dish, is my go-to recipe to make with an aubergine in the summer, but its construction requires a bit of time – and copious amounts of olive oil. Well, this is the speedier, herbier and (slightly) lighter salad version, perfect if you’re looking for something that works nicely with other summery dishes or perhaps a piece of grilled meat. It’s also amazing with a ball of mozzarella and some garlicky toast (what isn’t, though?).

Serves 4
aubergines 2 large (about 700g), sliced into 1cm thick rounds
olive oil 4 tbsp
dried oregano ½ tbsp
ripe tomatoes 3 big (500-600g), cut into chunks
celery stalks 3, finely sliced on an angle, any leaves reserved
mint and parsley leaves a big handful of each, roughly chopped
pine nuts 40g, toasted, to serve
olives 30g, stoned and chopped, to serve

For the dressing
raisins 3 tbsp
capers in brine 3 tbsp, drained and dried
garlic ½ clove, chopped
honey 1 tsp
mint and parsley leaves a small pinch of each
red wine vinegar 2 tbsp
olive oil 9 tbsp

Heat the oven to 180C fan/gas mark 6. Spread out the aubergine on a greaseproof-lined baking sheet (you may need two) and drizzle with the oil. Sprinkle with the oregano and season.

Roast for 25-30 minutes, turning the slices halfway through cooking, until they are golden on the outside and feel soft on the inside.

While the aubergine is in the oven, prepare the dressing, as you’ll need it when the aubergine comes out. Place all the ingredients in a mini food processor or blender, season generously, and blitz until finely chopped (alternatively, finely chop by hand).

Once the aubergine is cooked and still hot, pick up the sides of the greaseproof paper and slide the aubergine into a mixing bowl. Add half the dressing and toss with spoons or your hands. Arrange it on the base of your serving plate and allow to cool slightly.

Place the tomatoes, celery and chopped herbs in the aubergine mixing bowl and toss with the remaining half of the dressing. Check the seasoning and adjust to taste. Pile the tomatoes and celery on top of the aubergine, sprinkle with the pine nuts, olives and reserved celery leaves, and serve.

Georgia Levy’s latest book is Let’s do Lunch (HarperCollins, £17)