Easy-peasy caponata

I’ve yet to visit to Sicily – but a friend in London with Italian heritage once served me caponata – an aubergine-based stew with a sweet-sour marinade – and I’ve loved it ever since. Just like tabbouleh, it sings summer to me with its fresh vegetables and deep tomato flavour, and I find we mostly eat it during those months.

Being the meddler that I am, I’ve experimented with taking away some ingredients and adding others. I often prefer to omit the olives and serve the caponata alongside some homemade olive bread instead – sometimes topped with some melted mozzarella.