Drain the jar of ready-roasted peppers.
Heat a griddle pan or grill to high. Thickly
slice the aubergines lengthways, brush
with a little oil, then griddle until
golden and crisp on both sides.
oven to 150C/130C fan/gas 2. On a large,
lipped baking tray, layer up rows of
peppers and aubergines. Drizzle with
olive oil, sprinkle with the sliced garlic
cloves, some thyme leaves and
seasoning, then bake for 30 mins. Serve
warm, or at room temperature.