Roasted Caponata

Ingredients

• 1 yellow capsicum, chopped
• 1 zucchini, halved, thickly sliced
• 12 small eggplant, chopped
• 250 g cherry tomatoes
• 1 red onion, cut into wedges
• 1 tablespoon oil
• 12 cup pitted kalamata olive
• 2 teaspoons capers
• 2 tablespoons balsamic vinegar
• 14 cup dry red wine
• 2 garlic cloves, thinly sliced
• 400 g butter beans, drained, rinsed
• 2 tablespoons chopped fresh basil