The the aubergine onto cubes. Add to a bowl with a tsp of salt.

After sprinkling salt on the aubergine slices, let them sit for about 30 minutes. You'll notice they start to release liquid, or 'sweat'. This helps to remove any bitterness and reduces the moisture content, making them less likely to absorb oil when cooked.

Bake them for 20-22 mins at 180C in air fryer (you can use the oven too)

In a pan cook the onion, add tomato sauce and let it reduce down. When it’s almost ready add celery, cherry tomatoes, vinegar, salt and sugar.

Finally add the roasted aubergines, olives, capers, toasted pinenuts and basil.