Now I am going to try and take a picture of the Tian( which I haven't made in years) before it goes in the oven.
I sautéed some red onions, a clove of garlic and the chopped aubergine in olive oil,till it was soft but still recognisable, then sliced tomatoes and Courgettes thinly to cover the top. It will go in the oven for the final cook,when the topping of vegetables should be soft. I have taken done of the peel from the Courgettes,it is not an easy thing to do onehanded,as the peeler kept on peeling my nails,and I don't want nail parings in the finished dish.
The Caponata is the usual Sicilian dish of Aubergine, celery ,tomatoes, capers, olives and pine nuts, stewed with a little oil,salt , and white wine vinegar,and a spoonful of sugar . Some flat leaf parsley will just go on the top for colour and flavour.
Sicilians sometimes add a spoonful of sultanas as well, but I think that makes it too sweet .
Then the Peperonata is just tomatoes, red peppers or a mix of yellow and red , with chopped onion,a little garlic,and gently cooked on the hob till the tomato juices have evaporated almost to nothing.
Leave to get cold. Now I have three Mediterranean dishes , I shall have to ask somebody to come and eat it all.
The two pictures show first the caponata,without the capers or parsley as I have had to send a friend out to get me some capers ,just when I thought I had everything!
The second one is the Tian before it goes into the oven.