Sicilian caponata

I seem to be on a bit of an Italian theme at the moment and it's no bad thing. I want fresh whole ingredients quickly and simply transformed into tasty healthy food – something the Italians have been doing for centuries. When I speak to those of you who are making the recipes I put on here, it seems that most of you are looking for easy, healthy midweek meals. Something to pop on the stove walk away for 20 minutes and forget about while you pour a glass of wine and put your feet up. So this one keeps it simple. It's a one-pot stew, a bung it all in and let those Mediterranean flavours work their magic. Have it with bread, a jacket potato or simply with a couple of shavings of parmesan. Buon appetitio!

Serves 2, and a leftover lunch

1/2 onion, finely chopped
2 cloves of garlic, chopped
1 aubergine, cubed
5 very ripe large tomatoes, chopped (or 1 tin chopped tomatoes)
1/2 courgette
1 tbsp red wine vinegar
2 tsp dried oregano
1 bunch fresh basil
10-15 large pitted green olives
2 tbsp capers
2 tbsp sultanas
Parmesan and toasted pine nuts, to serve

1. In a large pan fry the onion in a little olive oil until soft, add the garlic and stir. Add the aubergine and fry for a couple of minutes. Then add the chopped tomatoes, courgette, red wine vinegar and oregano and fry for about 5 minutes.

2. Add a handful of chopped basil leaves, the whole olives, capers and sultanas, stir and cover with a lid. Turn the heat down and simmer for 15-20 minutes, until the vegetables are cooked through but not mushy yet.

3. Scatter with fresh basil leaves, torn, some parmesan and pine nuts.