2 Roast caponata
Chop the eggplants and zucchini into small bite-sized pieces. Peel and slice the onion into wedges. Roughly chop the tomatoes. Place the eggplants, onions, tomatoes and zucchini on an oiled baking tray with a large pinch of salt and a grind of black pepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender.