CAPONATA

Preheat your oven to 180 deg c Slice 2 large red capsicums , 2 large eggplants cut into 2 cm pieces ,2 onions sliced , 12 cherry tomatoes sliced in half. Place the vegetables in an oiled roasting dish. Mix through 2 cups of sliced black olives , 2 tbs of capers ,4 tbs of minced garlic ,1 tbs of dried oregano and 2 tbs of dried parsley . In a separate bowl add the juice of 1 lemon , 2 tbs of castor sugar ,100 ml of dry white wine and 200gm of crushed and peeled tomatoes , mix together and pour over the vegetable mix in the roasting pan . Cover the roasting pan and bake for 35 minutes or until the eggplant has softened . Cool slightly and season to taste with cracked black pepper .