Mary served up a tasty vegan aubergine caponata with capers, peppers, celery and olives on Mary Berry Love To Cook.

The ingredients are: 8 tbsp olive oil, 2 aubergines, cut into 2cm cubes, 2 onions, finely chopped, 2 celery sticks, finely chopped, 1 red pepper, deseeded and cut into 1 cm cubes, 3 large garlic cloves, crushed, 500g passata, 100g soft pitted black olives, 2 tbsp white wine vinegar, 3 tbsp capers, 1½ tbsp caster sugar and 3 tbsp chopped parsley.

See recipes by Mary in her book titled: Love to Cook: 120 joyful recipes from my new BBC series available from Amazon now.