300²µ/10½´Ç³ú aubergine, cut into 2cm/¾in cubes
200g/7oz celery, thinly sliced diagonally
200g/7oz courgette, cut into 2cm/¾in cubes
2 garlic cloves, grated
200g/7oz red pepper, thinly sliced
200g/7oz red onion, thinly sliced
400g tin butter beans, drained and rinsed
2 tsp capers in brine (optional)
400g tin chickpeas, drained and rinsed
400g tin chopped tomatoes
1–2 tsp dried chilli flakes
120g tin sardines in water, drained
2 tbsp runny honey
4 tbsp olive oil, plus extra for drizzling
2 tbsp tomato purée
2 tbsp red or white wine vinegar