Slice the aubergine into thick slices then put on your barbecue for an hour to get a good smoke. Then grill of some tofu and roast some cherry tomatoes in some foil on the barbecue.
Purée some pitted kalamata and green olives with a touch of lemon juice and olive oil. Stack the items on top of each other as in picture with the tomatoes on top! To add another level, drizzle over some balsamic vinegar that’s been reduced a little bit with some sugar, or buy the proper 10-15 year aged expensive stuff!
