Melty Mozzarella Caponata With Quinoa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the quinoa to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 15-20 min or until tender

Once done, drain (in a sieve so you don't lose it!) and leave to steam dry 

Meanwhile, trim the green stalks off the aubergine[s] and chop into large, bite-size pieces

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel the red onion[s] and cut into wedges 

Add the chopped aubergine, yellow pepper strips and red onion wedges to a baking tray and drizzle generously with olive oil

Season with a generous pinch of salt and pepper

Put the tray in the oven for 10-15 min or until everything is beginning to soften

Meanwhile, peel and finely chop (or grate) the garlic 

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

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Add the chopped tomatoes, red wine vinegar, capers, sultanas and 1 tsp [2 tsp] sugar and cook for 2-3 min until starting to bubble 

Meanwhile, drain and pat the mozzarella dry with kitchen paper

Cut the mozzarella in half lengthways 

Chop the basil roughly, including the stalks

Once softened, remove the vegetables from the oven and add them to the pan with the tomato sauce and increase the heat to medium-high

Season with a generous pinch of salt and pepper 

Add 150ml [200ml] boiled water and cook, covered, for 5-8 min or until the vegetables are cooked and the sauce has thickened to a stew-like consistency

Once the vegetables are tender, add the mozzarella halves to the pan and cook, covered for another 1-2 min or until warmed through and beginning to melt

Once done, remove the pan from the heat and garnish with the chopped basil - this is your melty mozzarella caponata