Preheat your oven to 200°C. Remove the stalk top from the aubergine, cut in half lengthways and then chop into 2cm cubes. Chop the celery into ½cm chunks. Peel and grate all but one of the garlic cloves (or use a garlic press). Halve, then remove the cores from the peppers and chop into 2cm pieces. We like our olives whole, but chop them if you prefer!

Spread the aubergine and peppers in a single layer on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until soft and a little crispy around the edges, 20-25 mins. Turn halfway through cooking.

Heat a splash of oil in a frying pan on medium heat. Once hot, add the celery with a pinch of salt and a grind of pepper.

When the celery is soft, after about 5 mins, add the garlic. Cook for 1 minute more. Add the sausage meat and use a wooden spoon to break it up. Cook for 5 mins. Pour in the diced tomatoes, then fill the tin(s) a quarter with water and add to the pan. If you are cooking for three people, add the tomato purée. Add the olives, white wine vinegar and another pinch of salt. Stir, then simmer until the mixture is thickened, 10-15 mins.

Once the veggies are cooked, add them to the caponata. Turn your grill to high. Cut the ciabatta in half (as if you were making a sandwich), place on the baking tray and toast on each side until golden brown. Once toasted, cut the remaining garlic clove in half and rub it across the cut side of each ciabatta. Drizzle over the olive oil (amount specified in the ingredient list) and season with a pinch of salt.

When your caponata has thickened, serve it in bowls with the garlicky ciabatta on the side. It can be eaten with cutlery or by using the bread as an edible shovel. Enjoy!