• Pre heat your oven to 180c
• First, roast the peppers by adding to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft and a little charred. Set aside and then, when cooled, cut the pepper halves in half.
• Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside
• In the meantime, add the sliced aubergine to a griddle or frying pan. Char the aubergine, by turning frequently until cooked through and slightly browning. Set aside.

To make the pesto

• Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
• Reserve 2 tbsp of the pesto to make a dressing.

To serve

• Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze .
• Squish the tomatoes a little.
• Divide the tomatoes onto four plates or bowls.
• Create four bases by laying a slice of aubergine on a plate. Now you can build the stack by layering some pesto, then peppers. Then aubergine.
• Repeat.
• Place the stacks on a bed of juicy tomatoes.
• Mix the reserved pesto with a little water to loosen. Drizzle over and top with more fresh basil, some sea salt and a drizzle of extra virgin olive oil if desired.