Serves 6

Method:

1. Preheat oven to 240°C/Gas 9.
2. Prick the eggplant to prevent them bursting whilst in the oven.
3. Place each eggplant in foil on a roasting tray and bake them for about 45 minutes until they feel very soft.
4. Once cooled peel them and drop then into a strainer and press out as much of the juice as possible.
5. Then finely chop with a knife.
6. Cook the tomatoes and garlic with a little salt until it is thick in consistency.
7. Mix with the rest of the ingredients and season well.
8. Serve on a flat plate garnished with the olives, drizzle with a little olive oil and season with sea salt and freshly ground black pepper.