Cut the aubergines into two-three cm cubes, tip into a colander and sprinkle with two tsp salt. Toss well and then leave to draw out the juices for about an hour. Cut the courgettes into similar-sized cubes; set aside.
About halfway through the aubergine salting time, heat one tbsp of the oil in a large saucepan over a fairly low heat. Add the onion and celery and fry for about 10 minutes until tender and golden. Toss in the garlic and cook for a further two minutes until fragrant.
Tip in the tomatoes (crushing tinned ones with your hands as they go in and picking out any stalky ends or bits of skin). Simmer for 10–15 minutes to reduce a little. Add the chickpeas, balsamic vinegar, dried apricots, capers and olives and simmer for another 10 minutes, stirring often. Remove from the heat.
Rinse the aubergines and pat dry with kitchen paper. Heat a little more oil in a large frying pan over a medium-high heat. When hot, add the aubergine cubes and fry for about five to 10 minutes, stirring occasionally, until golden and tender. Remove with a slotted spoon and drain on kitchen paper, then tip into the tomato mixture.
Add a little more oil to the pan and fry the courgettes in the same way, then drain and add to the aubergine and tomato mixture.
Bring back to a simmer and cook for another 10–15 minutes, stirring occasionally, until everything is well combined, reduced and thickened. Season with salt and pepper to taste.
Leave the caponata to cool to room temperature if you have time, or serve it hot if you prefer. Sprinkle with the toasted pine nuts or pumpkin seeds, oregano (or other herb) leaves, a squeeze of lemon and a trickle of extra virgin olive oil to finish.

Improve gut health with this fibre-rich aubergine caponata from Hugh Fearnley-Whittingstall