Gluten free, vegetarian, nut free, vegan & dairy freeRecipe serves 2-42 large Aubergines2 Red Capsicums4 Garlic50ml Red wine1tbsp Red Wine Vinegar20 g Sugar20ml Olive oil75g Rocket15g Fresh ParsleyMethodTurn oven on pre heat 180 c Prepare aubergines & capsicums, slice Aubergine length ways aim to get 6 slices drizzle with oil in and place in oven 4 minutes remove turn over repeat on other side. With capsicum remove 4 sides and bottom then place on tray with aubergine drizzle with oil and roast for 8 minutes.Dust with a pinch of salt and pepper on both before popping in the oven. Once in oven start with the garlic, heat pan and slice the garlic in fine shavings. Add oil pan then add garlic with some red wine and Red wine Vinegar.Start to reduce the add sugar and caramelize garlic. When aubergiunes are ready leave cool on side, once chilled remove skin from capsicums and slice.Combine all together on plate.Finish with herbs and dressing.