Caponata Involtini (aubergine rolls) - Ben's Farm Shop

Ingredients

• 3 large aubergine
• 2 courgette
• 400g tin of chopped tomatoes
• 12 cherry tomatoes
• 4 tbsp olive oil + extra for the final bake
• 1 red onion; peeled, quartered and finely sliced
• 2 cloves of garlic; peeled and finely chopped
• 2 sticks of celery; diced and quickly blanched in boiling water
• a generous handful of chopped flat leaf parsley
• 2 tbsps chopped oregano leaves
• 2 tbsp capers
• 100g pitted black olives; roughly chopped
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar (vary according to the sweetness of the tomatoes)
• 1 tsp salt
• 2 tbsp sultanas
• 180g pot of BFS strained labneh
• 4 tbsp breadcrumbs (+extra for the final bake)