I prefer to cook most of the vegetables separately, then combine them in the tomato base and simmer for a while so the flavours can amalgamate. Finish it off with a good squeeze of lemon juice, a drizzle of extra virgin olive oil, and garnish with chopped flat leaf parsley.
Store the leftovers in an airtight container in the fridge.
- 1 large red capscium, halved, seeded
- 1 large yellow capscium, halved, seeded
- 3 long eggplants, sliced
- 2 small zucchinis, sliced
- 2 red onions, roughly chopped
- 3 cloves garlic, sliced
- 1/2 bunch thyme or 1/2 bunch oregano leaves
- zest and juice of 1 lemon
- 2 punnets cherry tomatoes, halved
- 2 handfuls chopped flat leaf parsley
- 2 tbs salted capers, rinsed and drained
- 2 tbs sugar
- 100ml red wine vinegar
- 200ml white wine
- 200g can crushed tomatoes
Preheat oven 200C
Brush the capscium halves with olive oil and roast for about 20 minutes, or until the skin blisters. Transfer to a plastic bag and set aside until cool enough to handle. Peel and cut into strips.
Brush the cherry tomatoes with olive oil and roast on a separate tray with the capsciums for about 15 minutes. Set aside.
Saute the onions, eggplant, thyme and garlic in a little olive oil in a large frypan over medium heat, until softened. Add the tinned cherry tomatoes, capers, sugar, red wine vinegar, white wine and crushed tomatoes, one handful of chopped parsley, together with a generous grind of black pepper and sea salt. Simmer over medium heat for 15 minutes, then add the zucchini slices and simmer until they are just tender. Add the roasted cherry tomatoes.
Finish the dish with a good squeeze of lemon juice, a drizzle of olive oil and the remaining chopped parsley.