Roasted Caponata

• 1 yellow capsicum, chopped
• 1 zucchini, halved, thickly sliced
• 12 small eggplant, chopped
• 250 g cherry tomatoes
• 1 red onion, cut into wedges
• 1 tablespoon oil
• 12 cup pitted kalamata olive
• 2 teaspoons capers
• 2 tablespoons balsamic vinegar
• 14 cup dry red wine
• 2 garlic cloves, thinly sliced
• 400 g butter beans, drained, rinsed
• 2 tablespoons chopped fresh basil

1. Preheat oven to 200C Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish.
2. Drizzle with oil.
3. Roast for 25 minutes, stirring halfway during cooking.
4. Add olives, capers, vinegar, wine and garlic to vegetables.
5. Toss gently to combine.
6. Roast for 10 minutes.
7. Stir in beans.
8. Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed.
9. Stir through basil.
10. Serve.

yellow, zucchini, eggplant, cherry tomatoes, red onion, oil, olive, capers, balsamic vinegar, red wine, garlic, butter beans, fresh basil

Taken from www.food.com/recipe/roasted-caponata-450042 (may not work)