Instructions: Put the oil peel garlic and basil stems (set aside the leaves for later) in a pan and warm through gently without flying for about 5 minutes.

Leave to infuse for as long as possible then discard all the flavouring bits. Meanwhile prepare the aubergine courgettes and peppers and toss with the salt and a few twists of pepper. Heat a large fiying pan until hot brush the vegetables with some of the infused oil and sear (in batches) in the pan on both sides until just limp.

Toss the baby tomatoes in the oil then smartly blister them all over in the hot pan; add to the other vegetables. Gently reheat the remaining infused oil with the chopped beef tomato for 2 minutes and toss with the vegetables caper berries (or capers) mozzarella and some torn basil leaves.

Serve in bowls with a few whole basil leaves thrown over and a sprinkling of balsamic vinegar.

Try to use bunched basil or the stems sold in packets. Potted (growing) basil doesnt have the guts of the more robust pointedleaf variety. You could throw in some olives too.

Serves 4

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