Ingredients

Method

• 100 g Woolworths sultanas seedless raisins
• 1 cup Woolworths sherry vinegar
• 2 Woolworths celery stalks, roughly chopped, greens reserved
• 1 Woolworths red onion, roughly chopped
• 2 Woolworths brinjals, roughly chopped
• ¼ cup Woolworths Mediterranean extra virgin olive oil, plus extra as needed
• 6 Woolworths San Marzano tomatoes, roughly chopped
• 400 g Woolworths Rosa tomatoes
• 6 Woolworths anchovy fillets, roughly chopped
• 2 T Coelsanus non pareilles capers in wine vinegar, plus 2 T brine
• ½ cup Woolworths pitted grilled green olives, plus 2 T brine
• ½ cup Woolworths pitted Kalamata olives, plus 2 T brine
• 4 Woolworths garlic cloves, smashed
• 50 g Woolworths raw pinenuts, toasted
• Maldon sea salt, to taste
• Woolworths bake-at-home ciabatta bread, to serve

Method

Ingredients

1. Soak the sultanas in sherry vinegar and set aside.

2. Heat the olive oil in a large skillet or pot over medium heat. Add the celery, red onion, and brinjal, and cook until golden and softened, about 20 minutes, stirring occasionally.

3. Stir in the San Marzano tomatoes  and rosa tomatoes . Lower the heat and simmer for 15 minutes.

4. Add the anchovies, capers with brine, grilled green olives with brine, black olives with brine and sultanas with 2 T sherry vinegar. Stir well and cook for another 10 minutes.

5. Add the smashed garlic and cook for 5 more minutes, stirring to ensure the garlic doesn’t burn. Remove from heat and stir in the reserved celery greens.

6. Season to taste with sea salt and garnish with toasted pinenuts.

7. Serve warm or at room temperature with slices of crusty ciabatta.

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