Pre-heat the oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into 5 strips. Dice the aubergine into 2cm cubes, finely chop the celery and 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 garlic and celery with a pinch of salt and pepper. While they cook, slice open the sausages and put the meat in the pan too. Break it up and cook for 5 mins.

Tip in the tin of organic chopped tomatoes and then refill the tin by a fifth with water. Swill the water around and add this into the sauce. Add 1⁄4 tsp salt, 1 tsp sugar (if you have it), the capers and 1 tbsp of white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

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

Cut the ciabatta and toast on each side under the grill. Once toasted, cut the 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 the caponata has thickened up nicely, serve into warm bowls. It can be eaten with cutlery or by using the ciabatta as a small edible shovel!