Take a large round, light purple aubergine (Italian) and slice thickly into rounds. Drizzle with a little olive oil and grill till nicely charred on both sides on a grill pan.

Make a basil pesto, see here for a recipe, but add 50g parmesan, grated, to the recipe. 

Divide the slices between two plates, add a good dollop of the pesto to each slice, and top with some very ripe, chopped tomato. Drizzle a little olive oil over top, season with sea salt and pepper and garnish with small basil leaves.

Serves 2.