Simon Rimmer served up balsamic sausages and caponata (Sicilian vegetable stew) on Sunday Brunch.

The ingredients for the caponata: 1 aubergine, cut into thin wedges- and in half if too wide, 5 sticks of celery, cut into angled pieces about 30mm wide, 175g tomatoes, cut into thin wedges, 2 red onions, peeled and cut into wedges, 200ml olive oil.

To garnish: 50g capers, juice n zest 1 lemon and fresh basil to garnish.

For the sausages: 12 of your favourite sausages, 75ml balsamic vinegar and 30g butter.