Ingredients to serve 4

2 aubergine

2 peppers

2 onions

1 stick of celery

3 cloves of garlic

2 tins of chopped tomatoes

3 Tbsp sherry vinegar

1 heaped tbsp chopped Garlic Farm black garlic

1 Tbsp capers

1/2 Tsp sugar

2 Tbsp of Garlic Farm olives

1 Tbsp tomato puree

Handful chopped parsley

Handful chopped basil

Method

Cover aubergine with olive oil, salt and roast for 20-25mins.

Place 2-3 tbsp sherry vinegar into a small bowl along with 1 tbsp of chopped black garlic, 1 tbsp of capers and a few Garlic Farm olives roughly diced. Mix and leave to infuse.

Fry chopped onions and celery for several minutes until softened. Add peppers and continue to fry. Once softened, grate garlic and cook for 1-2 mins.

Next, add 1 tbsp of tomato puree, chopped tomatoes, 1/2 tsp of sugar and mix. Continue to cook for a few minutes.

Remove aubergine from oven and put into the sauce along with the infused mixture, prepared earlier. Cook for a further 5 mins or so then season with salt and pepper. Add parsley as desired.

At this point it is good to go, however, like a lot of things if you have some patience and leave for a day to let the flavours combine it's really worth the pay off.

Perfect warmed through with gnocchi, pasta or on top of bruschetta. Top with chopped basil on serving.