Sicilian Caponata

Prep: Slice the eggplant into 3/4-inch slices. Stack them and cut into 3/4-inch cubes. Mince or grate the garlic. Thinly slice the olives.

Roast the veggies: Toss the eggplant and peppers with a drizzle of oil on a baking sheet. Roast in the top-third of the oven, until veggies are a little crispy around the edges, 18-20 min.

Start the caponata: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the celery and half the garlic. Cook until fragrant, 30 secs. Add the sausage meat and cook, breaking up the meat with a spoon, until no pink remains, 4-5 min.

Add in the crushed tomatoes, olives and vinegar. Simmer until thickened, 10-15 min. Once the vegetables have roasted, remove from the oven and add it to the sauce.

Make the garlicky ciabatta: Stir the remaining garlic with a drizzle of oil. Cut each ciabatta in half and brush the garlic oil over the cut-side of the bread. Toast in the oven on the same baking sheet until lightly golden, 3-5 min.