Sicilian Style Aubergine and Pepper Caponata Stew

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the ciabatta in half. Drain and rinse the cannellini beans in a sieve. Heat a large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. When the almonds have toasted, transfer them to a bowl (keep the pan, we will use it again).

Pop the (now empty) frying pan back on medium heat with a drizzle of oil. When the oil is hot, add the capers and raisins and cook for 30 secs, stirring. Then add the red wine vinegar and cook until it has almost all evaporated. Next, add the chopped tomatoes, vegetable stock paste, cannellini beans, water for the sauce, sugar (see ingredients for both amounts) and half the dried oregano to the pan. Season with salt and pepper, stir to combine. Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 4-5 mins.

While the stew simmers, combine the garlic, remaining dried oregano and the olive oil for the garlic bread (see ingredients for amount) in a small bowl. Season with salt and pepper. Lay the ciabatta onto a baking tray, cut-side up. Drizzle the garlic-herb oil on top. Pop the garlic bread into your oven until nicely toasted, 4-5 mins.

Once the sauce has thickened, stir in the roasted veg. Taste and add more salt or pepper if needed. Allow it to simmer for a further 1-2 mins, then remove it from the heat.