Linguine salad with bocconcini and lemon vinaigrette This stunning new version of a family favourite is designed for the Australian summer. Change the basil to baby spinach and cut out the mint and this sounds like an amazing meal
Caponata by Pete Evans from Gourmet Traveller. I roasted the eggplant with EVOO, then added it and all the other ingredients to the crockpot and cooked on low hours. The result was creamy, like Baba Ghanoush, with big briny bites of olive.