Kapunata Bruschetta - Ainsley Harriott

Ingredients

• 100ml sunflower or vegetable oil, more if needed
• 1 aubergine, cut into 1-2cm chunks
• 1 large courgette, cut into 1-2cm chunks
• 3 tbsp extra virgin olive oil, plus extra for drizzling/serving
• 1 red onion, peeled and finely chopped
• 1 red/yellow pepper, deseeded, cut into 1-2cm chunks
• 1 green pepper, deseeded, cut into 1-2cm chunks
• 2 sticks of celery, finely chopped
• 3 large cloves of garlic, minced
• 1 sprig of thyme, leaves picked
• 5 ripe vine tomatoes, peeled and chopped
• 1 heaped tbsp tomato paste/puree
• 2 tsp caster sugar (1 tsp if using a sweetened tomato paste like Kunserva)
• 2 tbsp balsamic or red wine vinegar
• 10-15 black olives, pitted and cut in half
• 1 tbsp capers, rinsed and drained
• 1 tbsp chopped mint
• 6-8 basil leaves, shredded, plus extra to serve
• sea salt
• loaf of fresh rustic-style bread, to serve