Roasted Aubergine (Eggplant) and Chickpeas Caponata

Method

1. 1 Preheat the oven to 180°C (350°F). Line a tray with parchment paper.
2. 2 Slice the aubergines lengthwise (not all the way through) and remove the stems and seeds from the bell peppers. Drizzle with extra virgin olive oil, sprinkle with salt, and roast for about 40 minutes until soft and tender.
3. 3 Meanwhile, heat a generous glug of olive oil in a pan over medium-low heat. Add the diced onion and sauté for 4–5 minutes until softened.
4. 4 Stir in the tomato passata, chopped tomatoes, and diced celery. Simmer until the mixture thickens and softens.
5. 5 Add the apple cider vinegar and brown sugar and mix well.
6. 6 Scoop out the flesh of the roasted aubergines and chop roughly along with the bell peppers. Add to the pan along with the capers, olives, toasted pine nuts, and chickpeas.
7. 7 Season to taste and stir in a handful of fresh basil.
8. 8 Serve warm or cold with crusty bread, brown rice, or quinoa.