Serves 6

1 large red pepper

Extra virgin olive oil

1 medium red onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

2 small dried red chillies, crumbled

4 large ripe tomatoes, skinned and chopped

Flaky salt and black pepper

3 large waxy potatoes, peeled and cubed

1 large, firm aubergine, cubed, salted and set aside to drain for one hour

3 tbsp red wine vinegar

3 tbsp fresh marjoram leaves

1 Preheat the grill. When hot, grill the pepper until the skin is blackened on all sides. Put in a plastic bag to cool. Remove the skin, stalk and any seeds, and cut into 2cm strips.

2 Heat 2 tbsp of the oil in a large, thick-bottomed saucepan, add the onion and let it soften and colour. Add the garlic and chilli, and cook for 3-4 minutes.

3 Add the tomato and 1 tsp salt, and simmer gently for 35 minutes.

4 Boil the potato in a small saucepan of salted water until al dente. Drain. Meanwhile, in a separate large saucepan, heat 4 tbsp olive oil. When hot, add the aubergine cubes and brown all over. Cook until tender. Remove and drain.

5 In a separate bowl, combine the tomato sauce with the aubergine, potato and pepper. Sprinkle with the vinegar, salt and pepper, and stir together. Add the marjoram.

6 Serve drizzled with extra virgin olive oil, warm or at room temperature.

April Bloomfield is a Michelin star chef at The Spotted Pig and the Breslin Bar and Dining Room, and the author of A Girl and Her Pig; @AprilBloomfield