Earlier this week, we featured Joey O’Hare, an amazing veg-centric pop-up and development chef. She has kindly shared with us a delicious, Med-inspired recipe, perfect for batch cooking and freezing. It’s great for a delicious weekday reheat or when hungry friends descend last minute and the fridge is bare. Be fancy and serve it with the gremolata, which you will want to make fresh (you can make this in advance as it will keep in the fridge), but it is equally delicious without. Here is Joey’s Puy Lentil & Aubergine Caponata with Pine Nut Gremolata recipe. Enjoy!