Sicilian Style Aubergine Caponata Stew

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Chop widthways into small pieces. Cut the ciabatta in half. 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 cook for 30 secs. Add the courgette, chopped tomatoes, vegetable stock paste, cannellini beans (and their water), water and sugar for the sauce (see ingredients for both amounts) and half the dried oregano to the pan. Season with salt and pepper, then stir to combine. Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 5-7 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. Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.

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