Simon Rimmer served up tasty crispy aubergines with caponata on Sunday Brunch.

The ingredients are: 2 x aubergines cut into 10mm discs, 300ml vegan yoghurt, 1 tablespoon smoked paprika, 1 teaspoon celery salt, 1 teaspoon garlic powder, 1 teaspoon white pepper, 1 teaspoon chilli flakes and 200g breadcrumbs.

For the caponata: 1 red onion, 12 plum toms, 12 sun dried toms, 12 sun blush toms, Clove garlic, 12 black kalamata olives, stoned, 12 basil leaves, 125ml extra virgin olive oil, Juice n zest 1 lemon and 2 teaspoons red wine vinegar.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.