CAPONATA

makes 5-6 portions

Works wonderfully well with cooked meats and fish, as a top up for scrambled egg, or on top of smashed avocado/hummus toast. 

Ingredients:

• 3 aubergines, cut into 1" chunks
• 3 sweet peppers, cut into similar chunks
• 1 fennel, sliced into thin discs
• 2 red onions, sliced into thin strips
• 3 cloves of garlic, minced
• 1 medium bunch of fresh parsley & basil, finely chopped
• pinch of salt
• 1/4 cup olive oil

dressing:

• 1/4 cup olive oil 
• 3 tbsp of apple cider vinegar
• small pinch of dried oregano 
• salt to taste

Method:

1.  Put aubergines, peppers, onion, fennel and garlic on a tray, drizzle with olive oil, sprinkle with some sea salt and bake at 180C for approx. 35-40 mins, till all vegetables are soft and cooked through.
2.  Out of the oven, let them sit for 10-15 mins to cool down a bit.
3.  Mix together olive oil, apple cider vinegar, dried oregano and sea salt. 
4.  Pour vinaigrette on top of the veg, add fresh herbs in, mix everything really well together.
5.  Enjoy warm or cold (always tastes better next day, when all flavours come together).