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1kg of black mussels
60ml extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery heart, finely chopped
1 red capsicum, finely chopped
300ml vegetable oil
1 medium eggplant, cut into 5cm cubes
100ml red wine vinegar
50g pitted black olives
50g pine nuts
50g raisins soaked in warm water overnight
20g sugar
1/2 cup chopped flat leaf parsley
    1. Heat the olive oil, then fry the onion and garlic until translucent.
    2. Add the celery and cook until tender.
    3. Add capsicum and cook until soft.
    4. Transfer into a large bowl.
    5. Heat vegetable oil in a separate pan and fry the eggplant in batches until golden brown.
    6. Drain on kitchen paper before placing all cooked ingredients into a bowl.
    7. Add to the vinegar, olives, pine nuts, raisins, chopped parsley and sugar to the cooked vegetables.
    8. Season well with salt and pepper, then leave to marinate for a few hours.
    9. Place the mussels in steamer until they open, remove the top shell and place on serving platter.
    10. Distribute caponata evenly on top of the mussels and leave to marinate for 30 minutes before serving.