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  • Woman & Home

    Sumptuous SUMMER

    Jan 23, 2020 4 minutes

    Aubergine and squash caponata

    An Italian style vegetarian feast

    SERVES 6

    READY IN 1 hour

    GLUTEN FREE | VEGETARIAN

    3 aubergines, halved
    350g summer squash sliced
    2tbsp rapeseed oil

    For the tomato sauce:

    1tbsp olive oil
    1 onion, chopped
    1 celery stick, diced
    2 garlic cloves, crushed
    ½ a bunch of basil, plus stalks, chopped
    2tbsp tomato puree
    ½ a red chilli, de seeded and chopped
    200ml tomato passata
    2tbsp capers, drained
    2tbsp pine nuts, toasted
    30g olives, chopped
    60g breadcrumbs

    Heat the oven to 200C/Gas 6. Line 2 baking trays with parchment and spread the aubergine halves on one and the squash on the other. Drizzle 1tbsp oil

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