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Pull the stalks off the aubergines, then cut them into long pieces (quarters or eighths, depending on the size of the aubergines).
Rub with the olive oil and some salt (hands are the best tool for this), then arrange on a tray and bake 190C (170C fan)/375F/gas 5 for 25 minutes, turning two or three times, until golden, soft and wrinkled.
Meanwhile, warm the vinegar and honey in a frying pan, tasting to make sure that it is both sweet and sour to your liking.
Add six tablespoons of olive oil and taste again.
Add the roast aubergine in batches, turning until they glisten, then lift on to a serving plate, leaving most of the sauce in the pan.
Add the capers, nuts and mint to the sweet-and-sour sauce, heat for a minute, then pour over the aubergines.
Leave to sit for at least 30 minutes, turning occasionally, before serving.