Bold Bean Co

Directions

1. Preheat the oven to 200° degrees fan.

2. Spread out the chopped aubergine on a board and sprinkle with salt. After 20 mins pat down with a kitchen towel to remove the excess water.

3. While that’s happening, add the capers and olives to a baking tray along with a good glug of oil and a pinch of brown sugar or a drizzle of honey. Roast for 15 minutes until the mixture starts to caramelise. Set aside.

4. Transfer the aubergine to a baking tray and drizzle generously with olive oil. Roast in the oven for around 35-40 minutes or until golden and soft, turning half-way through.

5. Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onions and cook for 7-8 mins. Once starting to soften add the garlic, herbs, whole lemon zest and tomatoes. Cook for a further 10 mins (loosen with additional oil/ a splash of water if needed).

6. Now add the balsamic, brown sugar, red wine, juice of a Leon, capers and olives. Reduce to a low heat and leave to simmer until the tomatoes have started to wilt down into a sauce. Stir through the chickpeas with their liquid and simmer for another couple of minutes until the mixture thickens. Check for seasoning.

7. Finally add the aubergine and finish with a handful of fresh parsley.

8. Plate up with extra parsley and a good drizzle of extra virgin olive oil.