Piadina w Eggplant Caponata
Serves: 8

Note: Piadina is traditional Italian flatbread from Emilia Romagnao make the piadina dough vegetarian, use margarine instead of lard.

For the caponata – cut the eggplants into 2cm cubes and place into a colander. Mix with the 1 tablespoon of salt and set aside for 30 minutes. This will draw moisture out of the eggplant and add flavour. Transfer onto some paper towel and pat dry. Heat 50ml of olive oil in a frypan over a medium heat, add the onion, celery, capers and olives and cook for 4 minutes. Add the eggplant and cook for 5 minutes. Add the vinegar, sugar, basil and remaining olive oil and cook for another 3 minutes. Add the tomatoes and combine, reduce the heat to very low and cook for 30 minutes, stirring occasionally. Season to taste with salt and set aside.

To make the piadina dough – sift the flour into a bowl. Create a well in the centre, add the lard, bicarb soda, and salt, then gradually add the water while mixing in the flour. When all the water has been absorbed, turn out onto a floured bench and knead the dough until smooth. Divide the dough into eight equal balls. With a rolling pin, roll each ball into a circle 3-5mm thick. Heat a flat barbeque plate or cast iron pan over a high heat and add a splash of vegetable oil. Cook the piadina on each side for 3-5 minutes or until bubbles form and blacken with the heat, and the bread is cooked through. Keep warm.

To serve – place the caponata onto one half of the piadina, grate over the pecorino, top with mint leaves, fold over, and serve.