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- 100ml olive oil
- 3 large aubergines , cut into 2cm cubes
- 2 long shallots , chopped
- 4 large plum tomatoes , chopped
- 2 tsp capers , soaked if salted
- 50g raisins
- 4 celery sticks, sliced
- 50ml red wine vinegar
- handful toasted pine nuts and basil leaves
- 8 slices ciabatta
- olive oil , for drizzling
- 1 garlic clove
Directions:View on BBC Good Food
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