Preheat the oven to 220°C.

Cut the aubergines into thin slices, lengthways, about 1cm thick. Preheat a griddle pan over a high heat. Rub the aubergine slices with oil and salt and griddle for 2 mins a side, you’re after some lovely bar marks and tender aubergine.

Grate one of the garlic cloves into a bowl and tip in the ricotta. Season with salt and black pepper, tear in half of the mozzarella and add the zest of the lemon.

Lay out your aubergines and top each with a scoop of garlicky ricotta. Chunk up the peppers and add a slice to each aubergine. Now top with a couple of basil leaves each and carefully roll up. Set aside.

Slice the remaining garlic and fry half off in plenty of olive oil in a small saucepan. Add in your chopped tomatoes. Season with salt and cook for 5 mins. Tip into a roasting tray and sit the little aubergine rolls in the sauce. Top with the remaining mozzarella cheese and slide into the oven for 30 mins.

While the involtini are baking, make the garlic ciabatta. Tip the remaining garlic into a small pan and cover with olive oil. Set over a low heat and allow to sizzle for 2-3 mins, then remove from the heat. Finely chop the parsley and add to the garlicky oil along with the pesto.

Split the ciabatta in half and cover with pesto garlic parsley oil. Bake for the last 10 mins with the involtini.

Serve the involtini straight from the tray with garlic ciabatta for dipping.