Fry 500g aubergine (leave skin on, cut into small cubes) in 2 tbsp olive oil on a medium-high heat until crisp and cooked through. Set aside.

In the same pan, fry 2 Romano red peppers (cut into small cubes) in 1 tbsp olive oil on a medium-high heat until crisp and softened. Set aside (adding it to the fried aubergine).

In the same pan, fry 1 small red onion (finely chopped) along with 2 celery stalks (chopped into small bites) in 1 tbsp olive oil on a medium heat until softened.

Add 80g green olives (pitted and chopped), 40g raisins (chopped), 2 tbsp capers (chopped), and 50g slivered toasted almonds to the pan and stir well on a medium heat. Add 1 large tomato (finely chopped) and 125ml tomato sauce, stir and cook until the sauce has reduced.

Add back the aubergine and red peppers and stir in 2 tbsp red wine vinegar, 2 tbsp balsamic vinegar, and 1 tbsp sugar. Stir and cook for a few minutes.

Sprinkle in 3 tbsp of chopped herbs (parsley/basil/mint). Add a drizzle of olive oil and stir everything together. Taste and adjust seasoning (add more vinegar, olive oil, capers)

The caponata will taste even better the next day.

Serve cold as crostini (spoon onto sourdough toasts) or warm alongside grilled fish or lamb or with some couscous or rice for a vegan main course.

Substitutions:

• Use pine nuts instead of almonds
• Use black olives instead of green olives
• Use sultanas instead of raisins
• Use only red wine vinegar
• Use 2 tomatoes if omitting the tomato sauce