Meera Sodha's Vegan Recipe for Oven-Baked Caponata

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

2 aubergines, cut into 3cm x 3cm chunks (500g net weight)

5 peppers (2 red, 2 green, 1 yellow), stalk, pith and seeds discarded, flesh cut into 2cm-long slices (750g net weight)

1 red onion, peeled and cut into 5mm slices

3 garlic cloves, peeled and crushed

100ml olive oil, plus more to drizzle, if you like

1½ tsp fine sea salt

3 tbsp capers, drained

1 tsp sugar

6½ tbsp (25g) chopped parsley

1½ tbsp red-wine vinegar, plus a little more to taste

Ciabatta, to serve

Directions at theguardian.com

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