Here, roasting the tomatoes first brings out their
sweetness. Calamari or baby octopus would work well in place of the
2eggplant (about 600gm), cut into 2cm dice2garlic cloves, finely crushed1 tbspdried oregano160 mlolive oil800 gmcanned chickpeas, drained and rinsed¾ cup (firmly packed)oregano, plus extra to serve600 gmpeeled uncooked prawns, deveined, tails intact2 tspdried chilli flakesRoasted tomato vinaigrette300 gmcherry tomatoes1garlic clove, thinly sliced½ tspcaster sugar80 ml (⅓ cup)extra-virgin olive oil2long red chillies, coarsely choppedFinely grated rind of 1 lemon, 1½ tbsp juice1 tbspwhite wine vinegar, or to taste
Preheat oven to 200°C. For vinaigrette, combine tomatoes, garlic, sugar and half the oil in an oven dish, season to taste, and roast until slightly caramelised (15-20 minutes). Transfer to a food processor, add remaining ingredients and process until smooth. Season to taste.
Meanwhile, toss eggplant, garlic, dried oregano and 120ml oil in a separate oven dish to combine, season, and roast until eggplant is golden and tender (15-20 minutes). Transfer to a bowl, add chickpeas, oregano and half the vinaigrette, toss to combine and season to taste.
Heat a char-grill pan over high heat. Combine prawns in a bowl with chilli flakes and remaining olive oil and season to taste. Grill, turning once, until charred (2-3 minutes).
Top eggplant mixture with prawns, drizzle with a little remaining vinaigrette, top with extra oregano and serve with remaining vinaigrette.