Borlotti Bean Caponata

Method

1. Preheat the oven to 180C. Put the cubed aubergine in a roasting tray with a good drizzle of olive oil. Season with salt and roast for 20 minutes. Turn the aubergine, then add the red onion wedges to the tray and roast for another 20-25 minutes until soft.
2. Head 2 tbsp of olive oil in a large pan over medium heat. Add in the sliced white onion and cook for 8-10 mins until softened. Stir in the sliced garlic, tomatoes, tomato puree, lemon zest and dried oregano. Cook for another 10 minutes, adding a splash of water if needed to loosen the tomatoes.
3. Stir in the red wine, lemon juice, caper and honey. Reduce head to low and simmer until the tomatoes break down into a rich sauce. Season to taste.
4. Stir in the cooked borlotti beans with a good glug of water or stock. Simmer for a few minutes until the mixture thickens. Taste and adjust seasoning.
5. Gently fold in the roasted aubergines and red onion, along with some of the parsley and your basil. Stir to combine.
6. Serve warm topped with the remaining parsley and a generous drizzle of olive oil!