Ingredients

75 ml ....................Olive oil

1 ...........................large aubergine, roughly chopped

3 ...........................Celery sticks, chopped 

175 gm .................Cauliflower florets, blanched

285 gm .................Italian mixed peppers in oil 

1 ...........................Clove garlic, crushed

30 ml ....................Balsamic vinegar 

10 ml ....................Sugar

4 ..........................Free range chicken supremes 

Juice of 1 lemon

50 gm ...................Garlic butter 

75 gm ...................Bread crumbs

Basil

Method
To prepare the caponata: heat the olive oil in a large pan and fry the aubergine over a high flame, until browned on all sides. Transfer to a bowl. Fry the celery and cauliflower for a couple of minutes until lightly browned. Mix with the aubergine. Add the Italian mixed peppers, garlic, vinegar, sugar and lots of salt and pepper. Leave to stand for 30 minutes. Slash the chicken pieces, sprinkle with lemon juice and spread with butter. Season and cook in the oven at 200o C for 15 minutes. Sprinkle with the breadcrumbs and cook again for 15 to 20 minutes, or until the juices run clear. Serve the chicken hot with caponata sprinkled with basil.

Ingredients

675 gm ............. ...Tagliatelle

1 ...........................Small shallot, finely chopped

1 ...........................Slice of fennel, very finely, Chopped 

3 ...........................Cloves garlic, sliced

45 ml ....................Olive oil 

150 ml ..................Chicken stock

900 gm .................Mixed baby squid, queen Scallops and raw prawns

25 gm ...................Butter 

45 ml Fresh parsley, chopped .........Rind of 1 lemon, finely grated

Method
Cook the pasta. Heat the oil in a large, shallow pan and sauté the shallot, fennel and two cloves of garlic, until softened. Add the stock and boil for a couple of minutes. Add the seafood. Cover and cook until the scallops and squid are opaque, and the prawns are bright pink. Add the butter, parsley, lemon rind and the remaining garlic. Serve immediately with the pasta. 

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