Aubergine Gnocchi Caponata & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Trim the green stalk[s] off your aubergine[s] and discard, then chop into small pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large chunks

Peel and finely chop (or grate) your garlic

Peel and roughly chop your red onion[s]

Add the diced aubergine to a baking paper-lined baking tray with a drizzle of olive oil

Add the chopped pepper and chopped onion to another baking paper-lined baking tray with a drizzle of olive oil

Put the trays in the oven for 18-20 min or until the vegetables are soft and the edges are dark – these are your roasted vegetables

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, chop your capers roughly

Chop your sultanas roughly

Grate your Italian hard cheese finely

Combine your chopped tomatoes and vegetable stock mix with 100ml [130ml] [170ml] boiled water – this is your tomato stock

Once the gnocchi is crisp, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the tomato stock, roasted vegetables with the chopped sultanas and capers and give everything a good mix up

Cook for 3-4 min or until the sauce is slightly thickened – this is your crispy gnocchi aubergine caponata