Make this easy Italian-inspired recipe as a special starter or light lunch for two.
5 tbsp olive oil
1 medium aubergine, cubed
1 small onion, finely chopped
1 garlic clove, finely chopped
1 stick of celery, finely sliced
1 tsp dried oregano
1 x 200g/7oz can cherry tomatoes, juice drained and reserved
1 tbsp salted capers, rinsed
5 large green olives, pitted, chopped into large pieces
2 tbsp herb- or fruit-infused vinegar or balsamic vinegar
1 tbsp pine nuts, toasted
8 basil leaves
Heat three tablespoons of the olive oil in a large, non-reactive frying pan over a medium-high heat, add the aubergines and fry for 15 minutes, stirring regularly, or until golden-brown on the outside and softened on the inside.
Meanwhile, in a separate frying pan, fry the onion, garlic, celery and oregano in the remaining two tablespoons of olive oil over a medium heat until softened. Stir in the tomatoes (but not the reserved juice) and simmer for five minutes.
Tip the tomato mixture into the pan containing the aubergines. Add the capers, olives and vinegar, stir well and simmer for five minutes. If the mixture is a bit dry add some of the reserved tomato juice. Stir in the pine nuts and basil.
Meanwhile, for the bruschetta, heat a griddle pan over a high heat. Rub the ciabatta all over with the garlic, drizzle with the olive oil and sprinkle with salt and freshly ground black pepper. Griddle for a few minutes on each side, until toasted and charred in places.
For the scallops, wrap each scallop in a slice of prosciutto. Heat the olive oil in a small frying pan over a high heat and sear the scallops for 1-2 minutes on each side, or until the prosciutto is crisp and the scallops are almost completely opaque but with a thin translucent line through the middle.
To serve, top the bruschetta with the caponata and then the scallops. Drizzle with a little extra virgin olive oil and serve.
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