Grilled squid with caponata and rocket

Serves 4

600g squid
100g rocket, a small handful per person
150ml olive oil
50ml balsamic vinegar

For the caponata
1kg pale Italian aubergine, cubed
300g celery, peeled and diced
200g red onions, diced
2 cloves garlic, crushed
150ml pomodoro sauce (good quality Italian tomato sauce)
30g caster sugar
40ml olive oil
70ml red wine vinegar
50g capers, rinsed
50g stoned green olives, halved
30g sultanas, soaked in warm tea
30g pine nuts
½ bunch basil
Seasoning

Place the diced aubergine in a pan and lightly season, then fry until coloured.  Then pour out onto kitchen paper to drain.  In the same pan, fry the celery, onions and garlic in the olive oil and cook until completely soft.  Add the sugar and vinegar and continue to cook on a low heat for 5 minutes.  Re-add the aubergine to the pan along with the capers, pine nuts and olives.  Remove from the heat and allow to cool.  Then stir in the pomodoro sauce and picked basil leaves. Check the seasoning and set to one side.

Take the pieces of squid, place your knife at the top and cut to open them up.  Clean the pieces of squid under running water. Lightly score the squid on both sides, season with salt and pepper, brush with a touch of olive oil and char-grill for about 1½ minutes on each side.

Place the squid on a plate.  Put a spoonful of the warm caponata by the squid and finish with rocket leaves dressed in olive oil and mixed with balsamic vinegar.