Charred aubergines with caponata dressing

Method

1. Cut the aubergine and courgette into slices just under 1cm thick, then char in a large frying pan or griddle pan with a dash of oil for about 1 minute on each side. For extra smokiness, you could char the veg on the barbecue. Set aside in a bowl.
2. Meanwhile, make the dressing. Put the vinegar, sugar and raisins in a small pan over a medium heat, bubble until the liquid has reduced by half, then leave to cool. Add the olives and capers to the pan with the oil, dried oregano and chopped mint. Taste and season with salt and pepper, adding a squeeze of lemon juice. Pour the dressing over the charred vegetables, toss to thoroughly coat, then transfer to a serving plate or platter – this not only looks attractive but also makes sure the dressing covers most of the vegetables. Put in the fridge to marinate, ideally overnight or while you’re firing up the barbecue.
3. To serve, take the vegetables out of the fridge and allow them to come to room temperature. Tear over the mozzarella/burrata (if using), then garnish with the pine nuts and reserved mint.