Preheat the oven to 180°C/356°F.

Roughly quarter the peppers and place in a baking tray. Drizzle over some olive oil and a big pinch of salt. Massage together and roast for 40 minutes.

Thinly slice your aubergine lengthways and whack it in a colander. Place the colander over a bowl and generously salt the slices. Leave for 20 minutes. This will draw out the moisture.

Meanwhile, prep the rest of your filling. Halve the ciabatta. Pit the olives. Thinly slice the mozzarella balls.

Once the pepper is roasted, remove from the oven. Allow to cool, and then peel away the skins.

Once the aubergine is ready, pat dry to remove excess moisture. Heat a non-stick frying pan, and then add your aubergine. Do not add oil at this point. You want the aubergine to toast, not fry. Once soft and charred, remove from the heat. Add to a bowl, drizzle over a glug of olive oil and a pinch of pepper. Toss together and set aside.

Take your halved ciabatta loaf and spread a layer of pesto over the bottom half (about 2 tbsps).

Layer the fried aubergine slices on top of the pesto, then the sliced mozzarella. Tear the parma ham and layer on top, followed by the salami slices then the roasted pepper and finally the olives. Spread a layer of pesto on the top lid (about 2 tbsps) of the ciabatta and place it on the sandwich.

Tightly wrap the sandwich up in clingfilm and press it down using a heavy object. Leave pressed in the fridge overnight.

When ready, remove from the fridge, chop in half and tuck in!