A twist on a classic
So quick and simple to make
Thinly slice your aubergines and brush them with olive oil. Grill for 3 minutes on each side.
Roughly chop the tomatoes, garlic and chilli and mix together along with the olive oil and red wine vingear. Allow to stand for 5 minutes.
Layer the aubergine on a platter and pour over the tomatoes (and their juices). Finally, roughly chop the basil and sprinkle over the top. Enjoy!
Recipe from BBC Good Food.