Sicilian caponata

Preheat the grill / grill plate to a medium heat. Brush the aubergines, peppers, onion and large tomato halves with olive oil and sprinkle over some salt and pepper. Grill each vegetable separately and set aside when ready. Grill the aubergines until it is soft and has charred streaks (about 2-3 minutes per side). Grill the peppers until they are soft and the skin is black and charred. Grill the onion until soft. Grill the tomatoes for about 6 minutes so that they darken. Cut the grilled vegetables into rough pieces.

Heat olive oil in a large sauté pan. Add celery and fry until soft, around 5 minutes. Add the grilled vegetables, olives, raisins, capers, sugar, vinegar, salt and pepper. Simmer without a lid for 10-15 minutes. Remove the frying pan from the heat and add basil and mint. Season with salt and pepper. Let the caponata rest and cool down for at least 30 minutes. Garnish with roasted pine nuts and serve.

Mix ½ dl olive oil with persillade spices and brush the baguette with the spicy oil. Toast the bread on both sides until golden, about 30 seconds per side. Remove the bread from the grill and serve it with the caponata.