Pre-heat the oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into five strips. Chop the aubergine into 2cm cubes, finely chop the celery and peel and chop one clove of garlic. Remove the core from the peppers and chop into little bite-sized chunks.

In a bowl, coat the aubergine and peppers in 1 tbsp of olive oil. Spread evenly on a baking tray and roast on the top shelf of the oven. Cook for 20 mins or until a little crispy around the edges.

Heat 2 tsp of olive oil in a large frying pan on medium heat. Once hot, add in the celery and chopped garlic with a pinch of salt and pepper. While they cook, chop up the olives and keep to the side. Cook for 3 mins until the celery is a little softer then add the olives and italian herbs to the pan.

Tip the tin of tomatoes into the pan and then refill the can a quarter with water. Swill the water around and add this into the sauce. Add ¼ tsp of salt, 1 tsp of sugar (if you have some) and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Put the pine nuts on a baking tray and put them in the oven. Let the pine nuts brown off for no more than 3 mins then remove. Tip: Be really vigilant as it’s really easy to burn the nuts.

Once the aubergine and peppers have roasted, remove them from the oven. Switch off the oven and turn the grill to high. Add the roasted vegetables and the capers into the pan and stir.

Cut the ciabatta in half and toast on each side under the grill. Once toasted, peel and chop your remaining clove of garlic in half. Rub the clove of garlic across the top of the ciabatta. Drizzle over a little olive oil and a pinch of salt.

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