Carved Angel Caponata

Caponata is a robust Sicilian aubergine and tomato stew, sweet and sour, with the salty tang of capers and olives. When I decided to include it in a plate of aubergine hors d’œuvre, I had to search round for a more elegant way of presenting it. This is what subsequently emerged – discs of aubergines topped with thick tomato sauce, and baked slowly to soak up the pungent flavours, without losing the crunch of the celery.