Sicilian Caponata with Herbed Pork

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

Heat a splash of olive oil in a large non-stick frying pan on medium heat. Once hot, add in the celery and garlic with a pinch of salt and pepper. Whilst this cooks, slice open the sausage, discard the skin and add the meat to the pan. Break it up and cook for 5 mins.

Tip in the organic chopped tomatoes and then refill the tin a quarter with water. Swill the water around and add this to your sauce. Add another pinch of salt, the green olives and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Once the vegetables have roasted, remove from your oven. Add the roasted vegetables to the pan and stir. Turn your grill to high.

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