1: Place the aubergines and red peppers on a hot barbecue and cook for around 15 minutes, turning regularly, until evenly blackened all over. The red peppers will cook faster – when they are ready, pop them into a bowl and cover with cling film. When the aubergines are softened and begin to collapse, they are ready. Place them in a separate bowl and cover with cling film.

2: Heat the olive oil in a large cast-iron frying pan over a medium heat on the barbecue. When hot, add the red onions and garlic and sauté for 3–4 minutes. Add the celery and cook for a further 2–3 minutes or until it is slightly softened. Remove the pan from the heat and leave to cool slightly.

3: Meanwhile, take the peppers from their bowl, peel away their skins and remove all the seeds. Remove the skin from the aubergines, too. Cut both the aubergines and peppers into large dice. Add these to a large salad bowl, along with the sautéed onion and celery.

4: Add the cherry tomatoes, capers and wine vinegar. Mix well and season with salt and pepper to taste. Scatter over the basil leaves and toasted pine nuts to serve.

TIP - If you have leftovers, this caponata will keep for days in the fridge and gets better the longer you leave it. Served with crusty bread to mop up the delicious juices, it makes a great lunch.