Roasted Caponata

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 yellow capsicum, chopped
• 1 zucchini, halved, thickly sliced
• 1/2 small eggplant, chopped
• 250 g cherry tomatoes
• 1 red onion, cut into wedges
• 1 tablespoon oil
• 1/2 cup pitted kalamata olive
• 2 teaspoons capers
• 2 tablespoons balsamic vinegar
• 1/4 cup dry red wine
• 2 garlic cloves, thinly sliced
• 400 g butter beans, drained, rinsed
• 2 tablespoons chopped fresh basil

Recipe

• 1 preheat oven to 200°c combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish. drizzle with oil. roast for 25 minutes, stirring halfway during cooking.
• 2 add olives, capers, vinegar, wine and garlic to vegetables. toss gently to combine. roast for 10 minutes. stir in beans. roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed. stir through basil. serve.