Caponata With Garlic Bread And Cavolo Nero

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Remove 2 tbsp [3 tbsp] [4 tbsp] butter from the fridge to soften for later

Trim the green stalk[s] off your aubergine[s] and cut into quarters lengthways, then chop into big pieces

Peel and slice your red onion[s] into wedges

Add the chopped aubergine and onion wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until softened and starting to brown – this is your roast veg

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water and add your sultanas, capers, red wine vinegar, chilli flakes (can't handle the heat? Go easy!) your dried basil – this is your sultana stock

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

Once hot, add half the chopped garlic (you'll use the rest later!) and cook for 1 min or until fragrant

Add your chopped tomatoes and sultana stock and cook for 10 min or until thickened – this is your tomato sauce

Slice your ciabatta[s] in half

Chop your parsley finely, including the stalks

Combine the chopped parsley and remaining chopped garlic with the softened butter, then spread it over the ciabatta halves and add to a baking tray

Put the tray in the oven for 5-7 min or until crusty and golden – this is your garlic bread

Wash your cavolo nero, then pat it dry with kitchen paper and chop roughly, removing any tough stalks

Melt a knob of butter in a pot (with a matching lid) and add the chopped cavolo nero and a generous pinch of salt

Put the lid on and cook for 2 min or until wilted – this is your buttery cavolo nero

Once the tomato sauce has thickened, add your roasted veg to the pan and cook for 1 min or until well combined – this is your caponata