Sicilian oven stew

Preheat the oven to 160ºC.

Heat 1/3 of the olive oil in an oven-proof frying pan and fry the onion and garlic 2-3 minutes. Add the wine, stock and tomatoes with juice and simmer for 5 minutes.

Sprinkle the meat with salt, pepper and flour. Heat the butter and 2 tablespoons of olive oil in a frying pan and fry the meat around light brown.

Place the meat with the thyme in the frying pan. Make sure the meat is underneath, if necessary add the broth-wine mixture with a dash of water. Stew with the lid on the pan for about 1 hour in the middle of the oven.

Lower the oven temperature to 120ºC and cover for another 1 hour until the meat is tender.

Sprinkle the aubergine cubes generously with salt and drain in a colander. Rinse the cubes and pat dry with kitchen paper. Fry the aubergine briefly in the rest of the olive oil and add the last 15 minutes of the stew time to the casserole with the celery, olives and capers.

Roast the pine nuts in a dry, hot frying pan and sprinkle over the dish. Tasty with rice, risotto or ciabatta bread.