Ingredients

• 1 large aubergine
• olive oil
• for coating
• sea salt
• to taste
• 1 large red capsicum
• deseeded and cut into six pieces
• 1 large green capsicum
• deseeded and cut into six pieces
• 1 tomato
• cored and halved crosswise
• 1 Spanish onion
• cut into wedges
• 2 cloves of garlic
• crushed
• 1 tsp dijon mustard
• 1 tbsp capers
• drained
• 1 tbsp red wine vinegar
• 1 tsp sherry vinegar
• sea salt
• 50ml/2fl oz extra virgin olive oil
• ½ bunch flatleaf parsley
• leaves roughly torn

Directions

• Thinly slice the aubergine lengthwise and toss with olive oil and sea salt
• then cook on a hot barbecue or chargrill until charred and tender.
• Toss the remaining vegetables in olive oil and sea salt and cook on a hot chargrill or barbecue until charred and tender.
• Place all the cooked vegetables in a large bowl.
• For the dressing
• combine the garlic
• mustard
• capers and vinegars in a bowl
• season with sea salt to taste and stir in the olive oil. Add the parsley leaves and mix well to combine.
• Pour the dressing over the vegetables and toss well to coat them.