Hailing from Sicily, this vegan-friendly aubergine stew is packed with tomatoes, olives, capers and sultanas. A blend of sugar, garlic and white wine vinegar gives it a unique sweet-sour flavour that coats the vegetables like a salad dressing, bringing out the natural sweetness of the dish. It is delicious warm or served at room temperature slathered onto crunchy crostini.
Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan. Add the aubergine in batches and
fry until golden.
Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for
1 hour, until softened and golden.
Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg
and serve with crostini.
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