This seasonal dish is bursting with exciting flavours and rich colour. By using young, new season vegetables, there is no need to peel any of them. There is no need to peel the garlic cloves, as they will cook in the vegetable juices to give a soft mild puree.

Because the vegetables are roasted, much of the work is done for you!

The autumn vegetables are especially rich in antioxidant nutrients which support the immune system and fight against degenerative disease and ageing. The plump black olives and toasted pine nuts provide a good source of protein.

Serves   4

• 1 small, young acorn squash (or similar autumn squash), diced
• 1 firm and glossy aubergine, diced
• 4 courgettes, sliced
• 1 small pack cherry tomatoes
• 1 onion, chopped
• 4 whole cloves garlic
• 1 red pepper, deseeded and chopped
• 2 -3 tbsp rapeseed oil
• 1 tbsp freshly chopped thyme
• 2 tsp balsamic vinegar
• 12 Kalamata large black olives

For the garnish

• 1 tbsp freshly toasted pine nuts
• 2 tbsp freshly torn basil leaves

1. Lightly oil a large roasting pan and add all ingredients except olives and pine nuts.

2. Mix thoroughly with oil and bury garlic cloves well within mixture.

3. Roast in a moderately hot oven, 200C, gas 6 till golden and tender (approximately 1 hour) turning mixture well, after 30 minutes.

4. Add olives, then transfer caponata to a hot serving dish and garnish with   pine nuts and torn basil leaves.