Sicilian-Style Eggplant, Zucchini and Cherry Tomatoes

How to prepare sicilian-style eggplant, zucchini and cherry tomatoes

1. Cut the eggplant and zucchini into cubes of about 1.5cm. Drizzle with a little oil, sprinkle with salt and black pepper and mix well. Place in a baking tray (with parchment paper on the bottom) and bake at 200°C for 20 minutes.
2. Meanwhile cut the cherry tomatoes in half. Mix the tomato paste with the sugar, 2 tablespoons of oil and 3 tablespoons of water. Pour over the tomatoes and mix.
3. Dissolve the balsamic vinegar glaze in 3 tablespoons of water.
4. In a wider pan, heat 2 tablespoons of oil and sauté the finely chopped onion until soft. Add the crushed garlic and sauté for another 30 seconds.
5. Add the tomatoes, making sure they're all cut-side down. Season with salt, black pepper and chili and simmer over low heat for 5 minutes, shaking the pan a few times with back-and-forth motions.
7. Add the balsamic vinegar and simmer for 1 more minute.
8. Remove the pan from heat and add the capers, their vinegar and the olives cut into pieces. Mix.
9. Add the baked eggplant and zucchini and gently mix everything until evenly coated with sauce. Adjust seasoning with salt and vinegar (add vinegar from the capers if it seems too sweet).
10. Serve warm or at room temperature, with toasted bread, a piece of burrata (or fresh mozzarella) and basil leaves.

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