Caponata is a Sicilian aubergine dish, slightly sweet and sour - Italians say "agrodolce"! I've mixed in some lentils and topped it with a goats cheese bechamel for a veggie lasagne with a difference. (Vegan version also available with almond "feta".)
Ingredients: chopped Sardinian tomatoes (tomatoes, tomato juice, citric acid), aubergine, courgette, milk, goats cheese (milk), onion, celery, pasta (wheat flour, eggs), sultanas capers, green olives, wheat flour, butter (milk), red wine vinegar (sulphites), sugar, olive oil, salt, ground nutmeg, dried mint, chilli flakes.
"Made in my home, eaten in yours" - local chef Clare Heal aka Sycamore Smyth has created a delicious range of meals, made using seasonal ingredients and frozen for freshness.