‘Pizzette’ di melanzane | Jamie Oliver

Ingredients

• 1 large round purple aubergine (approx. 500g/1lb 2oz)
• 2 tbsp extra virgin olive oil, plus extra for brushing and drizzling
• 1 garlic clove, smashed
• 300g (10½oz) baby plum tomatoes, cut in half
• 2 tsp capers
• 15 pitted black olives
• 1 x 125g (4½oz) ball of mozzarella cheese, drained and roughly chopped
• sea salt
• 10–12 basil leaves, to garnish