Roasted Eggplant with Sticky Tomato, Capsicum and Grapes

2 large eggplants, cut into thick wedges
2 red capsicums, halved lengthways, deseeded
100ml olive oil, plus 1/3 cup (80ml) extra
2 red onions, cut into wedges
350g bunch red seedless grapes, snipped into small clusters
2 garlic cloves, crushed
1/4 cup (60ml) organic apple cider vinegar
1/4 cup (60ml) pomegranate molasses
100g mixed kalamata olives, pitted, torn
250g baby grape tomatoes, halved lengthways
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves, plus extra sprigs to serve

Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper. Place eggplant and capsicum, cut-side down, on two of the trays. Rub capsicum and eggplant generously with 1/3 cup (80ml) of the oil and season with salt flakes.

Roast for 40-45 minutes until golden brown. Set eggplant aside. Place capsicum in a sealed container to sweat. After 15 minutes, peel and discard skin. Tear capsicum into long strips.

Reduce oven to 200°C/180°C fan-forced. Place onion, grapes and garlic in a large bowl with 1 tbs oil. Gently toss to coat, then transfer to third prepared tray. Roast for 20 minutes or until caramelised.

Whisk the extra 1/3 cup (80ml) oil, vinegar and molasses in a large bowl. Season with salt flakes and a generous amount of freshly ground black pepper. Add capsicum, onion mixture, olives and tomatoes. Toss gently to combine.

Arrange eggplant on a serving plate and sprinkle evenly with half the parsley and half the coriander leaves. Spoon over onion mixture. Sprinkle with remaining herbs to serve.

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