Tomato, aubergine and black bean caponata

1. Preheat oven to 200°C. Cut the aubergine into 2cm cubes, toss with 2 tbsp olive oil and a pinch of salt, spread on a baking tray and roast for 20 minutes until golden and softened.
2. Meanwhile, finely slice the red onion and sauté in the remaining olive oil in an oven-safe baking dish over medium heat for 8–10 minutes until soft and lightly caramelised.
3. Add the crushed garlic, tomato paste and smoked paprika to the onions and cook for 2 minutes, stirring constantly.
4. Pour in the white wine and let it bubble and reduce for 3 minutes, then add the chopped tomatoes, red wine vinegar, capers and black olives. Stir well.
5. Fold in the roasted aubergine, cherry tomatoes and drained black beans. Season generously with salt and black pepper.
6. Transfer everything to a baking dish if not already in one, and bake uncovered at 190°C for 25–30 minutes until the sauce is thick and unctuous and the cherry tomatoes have burst.
7. Remove from the oven, scatter with fresh basil leaves and finish with a generous glug of extra virgin olive oil before serving.
8. Serve alongside a grain such as bulgur wheat and a simple tomato and olive salad dressed with olive oil and fresh herbs.

Tip: For a deeper, more authentic Sicilian flavour, let the caponata rest for at least 30 minutes after baking — like most agrodolce dishes, it tastes significantly better at room temperature as the sweet, sour and savoury notes meld together.