Kapunata

Ingredients

• 4 tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 aubergines (eggplants), cut into chunks
• 2 courgettes (zucchini), cut into chunks
• 2 green or red capsicums (peppers), deseeded and cut into chunks
• 4 large ripe tomatoes, chopped, or a 400 g can of chopped tomatoes
• 2 tbsp tomato paste
• 1 tbsp capers, rinsed
• Handful of green olives, pitted
• 1 tbsp sugar (optional, to balance tomato acidity)
• Fresh basil or mint leaves, to serve
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large, wide pan or pot over medium heat. Add the onions and cook gently for 8–10 minutes until soft and translucent.
2. Add the garlic and cook for another minute. Add the aubergines, courgettes and capsicums to the pan and stir well to coat in the oil. Cook for 10–15 minutes, stirring occasionally, until the vegetables have softened and are lightly browned.
3. Stir in the chopped tomatoes and tomato paste. Season with salt, pepper and the optional sugar. Bring to a simmer, then reduce the heat, cover, and cook for 30–40 minutes, until the vegetables are very tender and the sauce has thickened.
4. Stir in the capers and olives and cook for a final 5 minutes.
5. Taste and adjust the seasoning. Serve hot or at room temperature, garnished with fresh basil or mint leaves. It's excellent as a side dish, on its own with crusty bread, or as a pasta sauce.