Squash and aubergine caponata with burrata recipe Serves four as a light lunch, or six as a starter 1 large aubergine 400g (14oz) butternut squash, peeled and deseeded 100ml (3½fl oz) olive oil 2 sticks celery, chopped 1 medium onion, finely sliced 2 cloves garlic, roughly chopped pinch of dried chilli flakes 400g (14oz) tin cherry tomatoes in thick juice 2 tbsp red-wine vinegar 30g (1¼oz) capers 50g (1¾oz) green olives, pitted and halved 3 tsp caster sugar 2 tsp lemon juice 4 tbsp chopped parsley 250g (9oz) burrata or mozzarella extra-virgin olive oil for drizzling Cut the aubergine and squash into 2.5cm (1in) cubes. Heat half the oil in a large heavy-based sauté pan. Fry the vegetables in batches until golden-brown, about four minutes. Transfer them to a bowl. Add more oil and sauté the celery and onion to pale gold then add the garlic and chilli and cook for two minutes. Add the tomatoes and vinegar, stir and bring to a simmer. Cook gently for 10 minutes. Add the fried vegetables, capers, olives and sugar to the pan and season. Add 50ml (2fl oz) of water. Bring to a boil, cover and simmer for 15 minutes or until the squash is soft and the mixture thick. Remove from the heat and bring to room temperature. Add the lemon juice and parsley and season. Serve topped with a chunk of mozzarella or burrata. Drizzle with extra virgin olive oil.