Lamb, aubergine and tomato were made for each other and this is a really nice, balanced meal that you can make with very little effort. Serve with flatbreads to help scoop up the sauce. If you have any extra caponata leftover at the end, keep it in a jar in the fridge and reheat tomorrow night to stir through a bowl of pasta and grated Parmesan.
1 small aubergine
1 clove garlic
1 tin chopped tomatoes
250g lean lamb mince
salt and pepper
handful of basil
flatbreads to serve
Takes 40 minutes
1. Show the kids how to slice the tip off the aubergine and then cut into little dice. Add a glug of olive oil to a frying pan and gently begin to fry the aubergine. Get the kids to crush the garlic into the pan through a crusher (so that they don't have to peel the garlic which can be fiddly for little fingers), and stir.
2. Add the lamb to the pan and break it up with a wooden spoon. Brown all over for 5 minutes. Open the tinned tomatoes and pour them in the pan as well. Bring to the boil then reduce the heat, cover and simmer gently for 30 minutes.
3. Rip up a handful of basil, scatter it over the sauce, stir and serve with a few extra basil leaves torn over. Serve in bowls with flatbreads to scoop up the sauce.