Preheat your oven to 220°C. Remove the stalk top from the aubergine and cut in half lengthways, then slice each half into five strips. Chop the aubergine into 2cm cubes and place on a baking tray. Use your hands to coat the aubergine in a splash of oil and roast on the top shelf of your oven for 15 mins, or until a little crispy around the edges.

Halve, peel and thinly slice the red onion. Peel and grate all but one of the garlic cloves (or use a garlic press). Halve, then remove the core from the red pepper and chop into 2cm chunks. Roughly chop the olives.

Toast the pine nuts in a dry frying pan on medium heat until nicely golden, 2 mins. Keep an eye on them as they will burn quickly! Remove from the heat and tip into a bowl, keep to one side.

Heat a splash of oil in the same frying pan you used for the pine nuts (still on medium heat). Add the onion and pepper. Cook until soft, 6-7 mins. Add the garlic, olives and oregano, cook for 1 minute more. Tip in the passata and add a splash of water. Add a pinch of sugar (if you have some) and leave to thicken for 10-15 mins – add a bit more water if it starts to look too dry! Stir in the aubergine when it is cooked.

Turn your grill to high. Cut the ciabatta in half and toast on each side under your grill. Meanwhile, grate the cheese. Once the ciabatta is toasted, cut the remaining garlic in half. Rub the garlic across the top of the ciabatta and top each half with some cheese. Put back under your grill until golden and bubbly, 2 mins

Once the caponata has thickened, serve with the pine nuts on top. It can be eaten with cutlery, or using the ciabatta as a small edible shovel!