Puttanesca with Cauliflower and Sticky Brinjals

• Olive oil
• 2 brinjals, cut into 3cm cubes
• Sea salt and freshly ground black pepper, to season
• 1 large or 2 small cauliflower heads, cut into steaks or florets
• 400g fresh Baby Rosa tomatoes
• 500g fresh Roma tomatoes, halved
• 4 garlic cloves, peeled
• 1 large red onion, peeled and cut into small wedges
• 100g black olives, pitted
• 90g of jarred and marinated sundried cherry tomatoes, 50ml of the jar juices
• 3 oregano sprigs
• 6-8 anchovies
• 50g capers
• Crusty ciabatta for serving

Place a Le Creuset 28cm Signature Frying Pan over medium heat with olive oil. Pan fry the brinjals until golden and slightly charred on all sides, season and remove from the pan and set aside. Fry the cauliflower steaks in a little more olive oil until golden brown, season and then set aside as well.

In the same frying pan, drizzle a little more olive oil and add the tomatoes, garlic, onions, olives, sundried cherry tomatoes, reserved jar juices, oregano, and anchovies. Season with black pepper and just a little salt—as the anchovies and olives are salty already.

Cook, stirring often for 20-25 minutes, until all the vegetables are tender and slightly jammy and have collapsed into a thick sauce. Nestle the brinjals and cauliflower with the capers into the warm sauce and gently cook over low heat until the cauliflower is cooked through. Serve warm with crusty ciabatta.