Caponata ingredients

1 medium aubergine, peeled and cut into cubes

½ green bell pepper, diced

1 small onion

1 clove of garlic

20g black olives

200g chopped tinned tomatoes

80ml extra virgin olive oil

2tsp. sugar

A pinch of dried oregano

Salt and pepper

150g ball of mozzarella

Ciabatta ingredients

200g strong white flour

4g instant yeast

150ml water

4g salt

Semolina flour

Method for Caponata

1. Heat the olive oil over a high heat in a large sauté pan.

2. Peel your aubergine before cutting into cubes. Wash and then dice your green bell pepper. Peel and chop your mushrooms. Add all of the prepared vegetables to the pan of oil.

3. Chop your clove of garlic by squashing it with the flat side of the knife, pressing down on it with your hand until you feel it crack. Peel the skin from the garlic with your hands before chopping it horizontally and then vertically until it is in very small pieces. Add to the pan.

4. Season with salt and pepper before leaving to simmer for ten minutes. Cook until the vegetables are soft.

5. Add the olives to the pan before stirring in the tinned tomatoes.

6. Add the sugar and the oregano to the pan. Turn down to a medium heat and leave to simmer for 30 minutes.

7. Stir occasionally while cooking. If the mixture is too thick, add a little water.

For the ciabatta rolls

1. Take half of the flour, half of the yeast and half of the water and mix in a bowl until a thick batter is formed.

2. Knead the dough on an oiled work surface for roughly five minutes.

3. Cover the dough with a damp tea towel and leave to rise at room temperature for approximately six hours.

4. Place the dough in an electric mixer along with the rest of the flour, yeast, oil and half of the remaining water.

5. Add the salt to remaining water and gradually add to the mixture, mixing for 10 minutes, until the dough is stringy.

6. Leave the dough in an oiled container until it has risen, more than doubling in size.