To make the Caponata
The caponata is best made a few hours ahead of when its needed as it tastes better after a little time.
In a large bowl put the passata, vinegar, olive oil, pinenuts, sultanas and chilli flakes, mix well to combine and season with a little salt.
Heat a little olive oil in a frying and cook the onions, red pepper and garlic with a pinch of salt until softened, then add to the tomato sauce. Repeat this process for the aubregine, courgette, fennel and celery.
Stir well and taste to see if any further seasoning is required, then set to one side while you prepare the monkfish.
To cook the monkfish
Light your barbecue, once the coals have turned grey you are ready to cook.
Rub monkfish tails with a thin coating of olive oil and season with a good pinch of sea salt. Place the fish onto the heated bars over the fire and cook for 5-6 minutes on each side.
Remove the fish from the fire and place onto a chopping board. Slice the fish from the bone.
Warm the caponata gently to just above room temperature.
Take a good handful of torn basil and scatter over the capnata. Place a dollop of caponata on the plate and lay over a peice of the monkfish, finish with a drizzle of olive oil.