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Roasting tin caponata

Caponata is a classic Sicilian dish with a wonderful sweet and sour flavour. It features vegetables including aubergines and tomatoes usually with the addition of salty capers, olives and a handful of sweet raisins. I find it a great vehicle for using up other vegetables such as courgettes, pumpkin or in this case, cauliflower too, though I'm sure that prevents the finished dish from being in anyway authentic, it's still very delicious. I love it served with polenta but it can go on rice, pasta or even toast!

Prepare: 20 minutes

Cook: 2 - 3 hours

Serves 6


2 aubergines, cubed

2 courgettes, cubed

I red onion, cut into wedges

1 small cauliflower, cut into small florets

Olive oil

1 tbsp roughly chopped Mediterranean herbs such as rosemary, thyme, sage

4 garlic cloves, roughly chopped

2 red chillies, thinly sliced

2 x 400g cans chopped tomatoes

Handful of raisins

2 tsp brown sugar

3 tbsp wine vinegar

Additional handful of any of:

Olives

Capers, rinsed and drained

A few anchovies, chopped

Pinenuts or roughly chopped almonds

Chopped parsley, to serve


1 Heat the oven to 190C. Place the aubergine, courgettes, red onion and cauliflower florets, plus whatever other vegetables you're using, in a large roasting tin. Drizzle generously with oil then season and roast for 45 minutes.


2 Stir in the herbs, garlic and chillies and roast for a further 15 minutes.


3 Add the tomatoes, swirling out each can with some water and adding that too. Stir in the raisins, sugar and vinegar. Cover the pan and cook for 1 - 2 hours until sauce is thickened and dark.


4 Stir in any extras and return to the oven for 15 - 20 minutes. Scatter with parsley before serving.




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