1 pork fillet
8 large pieces of prosciutto (I like San Daniele)
1 onion, diced
2 stalks of celery, diced
1 large eggplant, diced (1cm pieces)
1 tbsp capers
½ cup of green olives, stone removed and cut into 4
1 x 410g can of Ardmona crushed tomatoes
1 tsp. red wine vinegar
1 tsp. sugar
½ cup pine nuts, toasted
¼ cup currants
basil to garnish
Preheat oven to 180C
Carefully wrap the pork fillet in the prosciutto so it is completely covered.
Wrap it in cling film, and knot the ends. Place in the fridge for 15 minutes.
On a Med-high heat add a little olive oil in a pan. Place the pork seam side down and press slightly. Colour on each side until golden brown, then bake in the oven for 15- 20 minutes.
Remove from the oven and rest for 10 minutes.
While the pork is baking, make the Caponata. Put the eggplant into the pan and saute slightly, then add the celery and onion.
Add the rest of the ingredients to the pan, leaving out the pine nuts. Cook for a further 5-10 minutes, stirring occasionally..
Just before serving add the toasted pine nuts and stir through. Cut the pork into thick slices and place on top of the stewed vegetables, and garnish with a few basil leaves.