Caponata alla Nadia with oregano corn crackers

… a lot of amore and a pinch of Italia

In this dish, the veggies show off their real talent and prove what they’re capable of. Even though the caponata tastes great on its own, I wanted to make something to accompany it, to add some crunch and good carbohydrates. These thin and crispy corn crackers seemed just perfect.

Serves 2-3

♦ 2 aubergines ♦ 3 courgettes ♦ 500g tomatoes ♦ 500g button mushrooms ♦ 2 to 3tbsp olive oil ♦ Salt and freshly ground black pepper ♦ 2tsp onion powder ♦ 1 spring onion, chopped ♦ 2 garlic cloves, chopped ♦ ½ red chilli ♦ 2-3 bunches of fresh oregano, leaves ♦ 3 to 4 handfuls spinach, fresh ♦ 4tbsp tomato purée ♦ 1-2tbsp balsamic glaze ♦ 3tbsp black olives, pitted ♦ 2tsp maple syrup or sweetener ♦ 20-40g Parmesan, grated ♦ Basil, to garnish

For the corn crackers

♦ 400ml water ♦ 2-3tsp vegetable stock (broth) powder ♦ 100g cornmeal ♦ Small handful of fresh oregano leaves ♦ 2tsp onion powder ♦ 1tsp garlic powder ♦ Olive oil, for greasing 1Preheat the oven to 180°C/gas mark 4.

2For

the corn crackers, bring the water and vegetable stock to the boil. Add the cornmeal, stir well, reduce the heat to low and cook to a thick mash. Stir in the oregano leaves, onion powder and garlic powder. 3Line

a baking tray with parchment paper and grease with a little bit of olive oil. Spread out the cornmeal mixture very thinly onto the prepared parchment paper and let it set and cool for a few minutes. Bake for eight to 12 minutes. Turn the tray around and bake for another six to eight minutes until evenly baked and golden brown. Take out of the oven, let it cool and turn down the oven to 150°C/gas mark 2. 4Cut

the ends off the aubergines and courgettes, halve and cut into slices. Cut the tomatoes into large slices, then wash and slice the mushrooms. Line one or two baking trays with parchment paper and lay the veggies out evenly. Drizzle with olive oil and season with salt, pepper and onion powder. Sprinkle over the spring onion, garlic, chilli and oregano. 5Fill

an oven-proof dish with water and place it on the bottom of the oven. Put the vegetables into the oven and roast for 50 to 60 minutes. 6Cut

the spinach into small pieces, put it into a large bowl and add the remaining ingredients for the caponata. 7Take

the roasted vegetables out of the oven, add them to the bowl and stir everything until well combined. Heat them up again if desired. The cheese should be melted and the spinach wilted. 8Crack

the cooled corn crackers into smaller pieces and serve with the caponata. A great dish where everybody can add some of the caponata to a corn cracker or enjoy it as a meal.