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1
Chop the apricots and soak in the vinegar whilst you preapre the rest.
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2
Fry the onion and garlic and then add in aubergine and chilli.
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3
Cook till soft.
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4
Add in the peppers and fry till coloured but still crisp.
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5
Add in tomato, courgettes, apricots, vinegar, sugar and pine kernels.
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6
Season generously and cook briefly till the courgette has turned bright green.
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7
Remove from the heat and stir in the olives and shredded basil.
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8
Chill.
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9
When ready to serve, serve in pretty dishes with a drizzle of basil oil and parmesan crisps on top.
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10
This works well served on sweet potato fritters or possibly toasted ciabatta.
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11
To make the Parmesan crisps: Pre heat a grill or possibly very warm oven.
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12
Put a plain ring cutter on a baking sheet and spread a thin layer of parmesan inside.
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13
Carefully remove the cutter and repeat several more times.
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14
Put the tray in the oven or possibly under the grill till the cheese is golden brown and bubbling.
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15
Remove the tray from the heat and leave a minute or possibly so till you can pick up the circle with a palette knife.
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16
For curly crisps, drape over a rolling pin and leave to set or possibly, leave plain for straight crisps.
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17
Fruit;
