Yagga's Steak Con Caponata

This is an authentic recipe from Sicily, that famous island off the south of Italy.

You will need these ingredients:
2 x 200g boxes of Yagga Vegetarian Steak
100gr of chopped tomatoes
1 large aubergine (egg plant)
1 courgette (a zuccini to the Sicilians)
1 stick of celery
1 scallion (shallot)
1 clove of garlic*
A handful of pine nuts
A handful of capers
Some extra virgin olive oil
Salt and pepper for seasoning

Method:

1. Finely chop the aubergine (you do not need to peel it), then peel and chop the courgette and lasty, chop the celery.
2. Peel and finely chop both the scallion and the clove of garlic.
3. Add the scallion and garlic to a pan and gently brown in olive oil.
4. Wash the capers if they were salted.
5. Mash the chopped tomatoes into a pulp.
6. Add all the ingredients to the pan with the pine nuts.
7. Simmer for 30 minutes.
8. Then add the capers and season with salt and pepper to taste before turning off the heat and leaving to rest for 10 minutes.
9. While that is cooling, prepare the Yagga Vegetarian Steak, simply pan fry in a little olive oil for a few minutes until a little browned.
10. Finally, add the steak into the Caponata and stir it until covered in the sauce. Then serve the steak together the sauce.

For a spicy variation simply add a finely chopped red chili pepper to your mashed tomatoes.

* If you want to be very Italian (!) you should pull out any green shoot that may be forming insid the garlic clove.