Ottolenghi’s eggplant with capers and dill

This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good in so many situations: as a smart warm starter, a fridge staple to stuff into pita, or a side to go with meat, fish or a bowl of rice.

Ingredients

• 2–3 eggplants, halved
  lengthways and each half
  cut into 3 long wedges

• 90ml olive oil

• 3 garlic cloves, thinly
  sliced

• 50g capers

• 1 tbsp tomato paste

• 1 tbsp maple syrup

• 3 tbsp apple cider
  vinegar

• 15g dill, finely chopped

• 2 tbsp tahini, to serve
  (optional)

• fine sea salt and
  black pepper

Method

1. Step 1

   Preheat the oven to 220°C fan-forced (240°C conventional).

2. Step 2

   Combine the eggplants with 60ml of oil, ½ teaspoon of salt and a good grind of pepper on a large parchment-lined baking tray. Roast for 25–30 minutes, until caramelised around the edges.

3. Step 3

   Meanwhile, put the remaining 2 tablespoons of oil into a small saucepan along with the garlic, capers, tomato paste, ¼ teaspoon of salt and plenty of pepper. Cook on a medium heat for about 5 minutes, stirring often, until the garlic is golden. Add the maple syrup and vinegar, cook for a final 2 minutes, then remove from the heat. As soon as the eggplants come out of the oven, pour over the dressing and toss gently until well coated. Set aside for 5 minutes, then fold through the dill.

4. Step 4

   Transfer the eggplants, plus any dressing left on the tray, to a serving platter. Drizzle with tahini, if using, and serve.