Herby lamb fillet with caponata - Good Food Middle East

Ingredients

• 3 garlic cloves
• 2 tsp rapeseed oil
• 1 red onion, cut into wedges
• 1 aubergine, sliced and quartered
• 500g carton passata
• 1 green pepper, quartered, deseeded and sliced
• 6 pitted Kalamata olives, halved and rinsed
• 2 tsp capers, rinsed
• 1 tsp chopped rosemary
• 1 tsp balsamic vinegar
• 4 baby new potatoes, halved
• 1 tsp rapeseed oil
• 250g lean lamb loin fillet, all visible fat removed
• 240g bag baby spinach
• finely chopped parsley (optional)