You can't pass up a saucy Sicilian for a bit of weeknight excitement. This classic dish from Italy's south is a sweet and ever-so-slightly sour sensation. Somewhere between a soup, a stew and a salsa, this rich bowl begs for a good mopping up with bread. We can't help but add chilli flakes to ours, but that ball is in your court.
Preheat oven to 200°C fan-forced. Trim eggplant and cut into 2cm pieces. Remove core and seeds from capsicum and discard. Cut capsicum into 2cm pieces. Peel onion and cut into large dice. Rinse and drain butter beans.
Heat ½ the oil in a frypan over medium-high heat. Add eggplant and a good pinch of salt and pepper and cook, stirring, for 8–10 minutes or until golden brown and tender.
Add onion and capsicum, cover with a lid and cook, stirring occasionally, for 3–4 minutes or until just softened.
Remove lid, add tomato paste and cook for 30 seconds or until caramelised. Add tomatoes, butter beans, 125ml (½ cup) water and capers. Increase heat to high and bring to a rapid simmer. Reduce heat to low, cover with a lid and cook for 10–12 minutes or until fragrant and sauce has thickened. Add 1 teaspoon red wine vinegar and season with salt and pepper. While caponata is cooking, continue with step 5.
Place souvlaki breads on a baking tray and sprinkle with ½ the parmesan. Drizzle each bread with 1 teaspoon oil and sprinkle with pepper. Transfer to oven and bake for 8–10 minutes or until golden brown and crispy.
Add rocket leaves, remaining oil and remaining red wine vinegar to a bowl with salt and pepper and toss to combine. Sprinkle with remaining parmesan. Pick parsley leaves from their stems and roughly chop. Divide caponata between bowls and top with parsley. Serve with flatbreads and rocket salad.