Caponata

Hailing from Sicily, this vegan-friendly aubergine stew is packed with tomatoes, olives, capers and sultanas. A blend of sugar, garlic and white wine vinegar gives it a unique sweet-sour flavour that coats the vegetables like a salad dressing, bringing out the natural sweetness of the dish.

Cook time: 60 minutes

Preparation

  • 1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan. Add the aubergine in batches and fry until golden.
  • 2. Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hr, until softened and golden.
  • 3. Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg and serve with bread like our finest* sourdough.

Preparation

  • 1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan. Add the aubergine in batches and fry until golden.
  • 2. Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hr, until softened and golden.
  • 3. Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg and serve with bread like our finest* sourdough.