Ottolenghi’s eggplant with capers and dill

Eggplant with capers and dill from Ottolenghi Simple Too.Jonathan LovekinThis 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.Ingredients2–3 eggplants, halvedlengthways and each halfcut into 3 long wedges90ml olive oil3 garlic cloves, thinlysliced50g capers1 tbsp tomato paste1 tbsp maple syrup3 tbsp apple cidervinegar15g dill, finely chopped2 tbsp tahini, to serve(optional)fine sea salt andblack pepperMethodStep 1Preheat the oven to 220°C fan-forced (240°C conventional).Step 2Combine 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.Step 3Meanwhile, 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.Step 4Transfer the eggplants, plus any dressing left on the tray, to a serving platter. Drizzle with tahini, if using, and serve.