Preheat your oven to 200°C. Cut the **aubergine** in half lengthways and then chop into 2cm cubes. Chop the **celery** into ½cm chunks. Peel and grate half the **garlic** (or use a garlic press). Halve, then remove the core from the **peppers** and chop into 2cm chunks. We like our **olives** whole, but chop them if you prefer!

Spread the **aubergine** and **peppers** evenly on a baking tray. Drizzle with **oil** and season with **salt** and **black 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 large frying pan on medium heat. Once hot, add the **celery** with a pinch of **salt** and a grind of **black pepper**. Meanwhile, slice open the **sausage**, remove the **meat** and discard the skin. Remember to wash your hands after handling raw meat!

When the **celery** is soft, after about 5 mins, add the **grated 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 **sauce**. 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 for 10-15 mins.

Once the **veggies** have roasted, add them to the caponata. Turn your grill to high. Cut the **ciabatta** in half (as if you were making a sandwich), place on another 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 **ciabatta** on the side. It can be eaten with cutlery or by using the **garlicky ciabatta** as an edible shovel. **Enjoy!**