Grilled aubergine parcels with Sweet Piquanté Peppers, tomato, basil and feta cheese

What you'll need

2 large aubergines, topped and tailed, sliced 5mm thick lengthways
Good knob of butter
1 large onion, chopped
2 cloves garlic, finely chopped
1 (400g) tin chopped tomatoes, drained
4 tablespoons tomato purée
100g feta cheese, cut into 8 slices
1 small bunch fresh basil
16 pitted black olives
16 Mild Peppadew™ Sweet Piquanté Peppers, halved
2 tablespoons olive oil
juice of 1 lemon
Salt and freshly ground black pepper to taste1
50g ripe cherry tomatoes
4 large leeks, sliced
2 cloves garlic, sliced
25g pine nuts, toasted

How you do it

1. Cook aubergines for two minutes in a large saucepan of salted boiling water; refresh under cold.
   
   
2. To make tomato mixture, heat butter in a heavy-based saucepan. Add onion, chopped garlic, tinned tomato and tomato purée, and cook until mixture is quite dry. Leave to cool.
   
   
3. Layer two aubergine pieces to form a cross shape. Place a piece of feta cheese in the middle followed by the tomato mixture, basil leaves, two olives, four Sweet Piquanté Pepper halves, more tomato mixture and basil. Fold aubergine ends into the centre to form a parcel. Secure with tail sticks. Continue with the rest of the aubergine pieces until you have 8 parcels.
   
   
4. Mix olive oil with the lemon juice, salt and pepper, and brush over parcels. Place in a preheated baking tray and grill parcels for 1 minute on each side under high heat, then bake in a preheated oven at 220 C / Gas mark 7 for 6 to 8 minutes.
   
   
5. Meanwhile roast the cherry tomatoes, leeks and sliced garlic in a roasting tin and season to taste.
   
   
6. Serve 2 parcels per person, sprinkled with the cherry tomato and leek mixture, a few pine nuts and extra basil.