Ainsley Harriott served up a tasty kapunata bruschetta (sweet and sour vegetable stew with rustic bread) Ainsley’s Taste of Malta.

The ingredients are: 100ml sunflower or vegetable oil, more if needed, 1 aubergine, cut into 1-2cm chunks, 1 large courgette, cut into 1-2cm chunks, 3 tbsp extra virgin olive oil, plus extra for drizzling/serving, 1 red onion, peeled and finely chopped, 1 red/yellow pepper, deseeded, cut into 1-2cm chunks, 1 green pepper, deseeded, cut into 1-2cm chunks, 2 sticks of celery, finely chopped, 3 large cloves of garlic, minced, 1 sprig of thyme, leaves picked, 5 ripe vine tomatoes, peeled and chopped, 1 heaped tbsp tomato paste/puree, 2 tsp caster sugar (1 tsp if using a sweetened tomato paste like Kunserva), 2 tbsp balsamic or red wine vinegar, 10-15 black olives, pitted and cut in half, 1 tbsp capers, rinsed and drained, 1 tbsp chopped mint, 6-8 basil leaves, shredded, plus extra to serve, sea salt and loaf of fresh rustic-style bread, to serve.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.