Update my dinner status, I'm making this tonight.

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Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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MMMMM----------------------FOR THE CAPONATA--------------------------- 2 tb Extra virgin olive oil 1 Red onion; 1/2" diced 1 Clove garlic crushed 1 sm Aubergine; 1/2" diced 1/2 Red pepper; 1/2" diced 1/2 Yellow pepper; 1/2" diced 2 sm Courgettes; 1/2" diced 1 Celery stick; 1/2" diced 25 g Dried apricots 25 g Dried apple; soaked for two ; hours, 1/2" diced 2 tb Balsamic vinegar 2 tb Maple syrup or honey 1 tb Raisins; soaked in warm ; water until plump 3 tb Pine kernels Salt and freshly ground -black pepperMMMMM---------------------FOR THE TOMATO OIL-------------------------- 4 Ripe plum tomatoes 1 sm Clov garlic; halved 1 Sprig thyme 4 tb Extra virgin olive oil 1 Pinches sugar; (optional)MMMMM----------------------FOR THE GARNISH--------------------------- Good bunch rocket leaves 2 Tomatoes; peeled, deseeded, ; cut into 1/2" ; diamonds Preheat oven to 180c/350f/Gas 4. 1 Put the aubergine slices on a baking sheet, brush with olive oil, season and bake for eight minutes or until tender. 2 Remove the aubergine slices from the oven and cool. Leave the oven on. Use the aubergine slices to line ramekin dishes, each about 175ml/6fl oz capacity. 3 The slices should overlap each other, leaving no gaps, and hang over the rim of the dish so that they can be used to cover and secure the caponata filling. 4 For the Caponata: Heat the olive oil in a pan and add the onion and garlic. Cook for a minute before adding the remaining vegetables and dried fruit. Cook on a medium heat for 10 minutes or until softened and lightly golden. 5 Add the balsamic vinegar, maple syrup or honey and raisins, and mix well to form a sweet and sour sauce. Finally add the pine kernels and season. 6 To combine, put a 1/2" layer of caponata into the aubergine lined dishes. Top with a piece of goats cheese followed by more caponata. 7 Fold over the aubergine slices to secure the filling and press down to ensure the filling is compact. Place on a baking sheet and bake for 4-5 minutes, until just warmed through. 8 To make the Tomato Oil: Quarter the tomatoes and blend to extract the juice. Strain the tomato juice into a pan, add the garlic and thyme, and bring to the boil. Reduce to a simmer and cook until reduced to half. 9 Remove from the heat, strain again and cool. Whisk the olive oil, season and add a pinch of sugar if necessary. This oil may be made 3-4 days in advanced and kept in the fridge.) 10 Carefully unmould the warm charlottes onto serving plates and garnish with rocket and diced tomato and a little tomato oil. Hint - as an alternative to goats cheese, why not use mozzarella? Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.