Roast the vegetables: Preheat the oven to 200°C. Spread the pepper strips, aubergine, cherry tomatoes and prepared garlic bulb on a baking tray. Drizzle with 2 el olive oil, season with salt and pepper, and toss well. Roast for 30-40 minutes, stirring once, until the aubergine is tender and the tomatoes are blistered. Remove from the oven and leave the garlic to cool slightly.

1-2 red peppers 1 small aubergine 1 cup cherry tomatoes 1 whole bulb of garlic sea salt and freshly ground black pepper