Turn rich and flavourful caponata into a main meal by serving it on toasts topped with burrata. These toasts would also make a great snack for a party and the leftovers can be used in so many different ways!
Toast the pine nuts over a medium heat in a dry frying pan until beginning to brown - about 3 minutes.
Heat 4 tablespoon olive oil over a medium-high heat then add the aubergine and season well. Cook for 5 minutes then remove to a bowl. Add the rest of the olive oil to the pan and add the red onion and anchovies. Cook until starting to soften then add the garlic, roasted red pepper and the pine nuts followed by the tomato puree. Cook for another 5 minutes.
Add the onion mixture to the aubergine and add the red wine vinegar, chilli flakes and basil. Stir well.
Grill or toast the baguette slices then spread with burrata and top with a generous serving of the caponata.
Nutrition information is an estimate and will vary depending on the exact ingredients used.