Instructions: Preheat oven to 180c/350f/Gas 4.

1 Put the aubergine slices on a baking sheet, brush with olive oil, season and bake for eight minutes or until tender.

2 Remove the aubergine slices from the oven and cool. Leave the oven on. Use the aubergine slices to line ramekin dishes, each about 175ml/6fl oz capacity.

3 The slices should overlap each other, leaving no gaps, and hang over the rim of the dish so that they can be used to cover and secure the caponata filling.

4 For the Caponata: Heat the olive oil in a pan and add the onion and garlic. Cook for a minute before adding the remaining vegetables and dried fruit. Cook on a medium heat for 10 minutes or until softened and lightly golden.

5 Add the balsamic vinegar, maple syrup or honey and raisins, and mix well to form a sweet and sour sauce. Finally add the pine kernels and season.

6 To combine, put a 1/2" layer of caponata into the aubergine lined dishes. Top with a piece of goats cheese followed by more caponata.

7 Fold over the aubergine slices to secure the filling and press down to ensure the filling is compact. Place on a baking sheet and bake for 4-5 minutes, until just warmed through.

8 To make the Tomato Oil: Quarter the tomatoes and blend to extract the juice. Strain the tomato juice into a pan, add the garlic and thyme, and bring to the boil. Reduce to a simmer and cook until reduced to half.

9 Remove from the heat, strain again and cool. Whisk the olive oil, season and add a pinch of sugar if necessary. This oil may be made 3-4 days in advanced and kept in the fridge.)

10 Carefully unmould the warm charlottes onto serving plates and garnish with rocket and diced tomato and a little tomato oil.

Hint - as an alternative to goats cheese, why not use mozzarella?

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