Preheat the oven to 200°C.

Trim and chop the aubergine into 3cm-sized chunks. Place onto a tray and drizzle generously with olive oil, season with salt and pepper, roast for 25-30 mins.

Tear the ciabatta onto a tray, drizzle with 2 tbsp of olive oil. Season with salt and pepper, bake until golden brown, 15-18 mins.

Meanwhile, make the dressing. Add the balsamic vinegar and 7 tbsp of olive oil into a large salad bowl. Season with salt and pepper, then stir together.

Discard the tough oregano stems. Add the cheese into a food processor and blitz until broken down. Add the oregano leaves, trim the chilli, peel the garlic and add both into the processor. Pick all the parsley leaves and set aside, add the parsley stems in and blitz until broken down. Add 70ml olive oil and blend until a pesto forms.

Chop the tomatoes into 3cm chunks. Drain the peppers, chop into 3cm chunks. Add the two to the dressing with the olives and mix together.

Once everything is ready, toss the roasted aubergines and three-quarters of the parsley leaves and bread into the salad.

Serve the salad, top with shaved Parmesan and the spicy oregano pesto.