Derry Clarke's baked aubergine with garlic bread

Ingredients 2 aubergines400g cherry tomatoes, cut in half1 red pepper, deseeded and diced.2 cloves garlic, peeled and lightly crushed.Large bunch basil100ml olive oil2 tablespoons oregano.200g mozzarella cheese, sliced.75g black olives100g Parmesan4 cloves of garlic, peeled and sliced100ml olive oil8 French stick slices of bread Method Using a sharp knife cut aubergines lengthways and cut crisscross Into the flesh. Place aubergines on baking tray skin side down, flesh side up. Drizzle over the olive oil, season with sea salt and freshly ground black pepper. Place in preheated oven at 200° for 25/30 minutes. Remove, let cool a little. Heat a saucepan over moderate heat, add a little olive oil and the red peppers, gently cook for 2 minutes, add the tomatoes, lightly crushed garlic, oregano and a stem of the basil leaves. Season and turn heat to low, cover with a lid and gently simmer for 5 minutes. Remove from heat. With the back of a fork gently crush the flesh of the aubergines, spoon over the tomato mixture the black olives, the mozzarella slices and grate over the parmesan. Place in pre-heated oven at 180° for 10 minutes. Heat a pan add 100ml olive oil, add sliced garlic and gently cook for 2 minutes, add the sliced bread and brown on both sides. Place the aubergines on a plate with the garlic bread and a salad.

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