step 1 Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove. step 2 For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper. step 3 Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.

Ingredients	Measure
Aubergine	2 sliced
Extra Virgin Olive Oil	3 tablespoons
Cherry Tomatoes	12
Pita Bread	1
Balsamic Vinegar	3 tablespoons
Mint	Handful
Shallots	1 chopped
Shallots	1 sliced
Red Chilli	1 chopped
Goats Cheese	50g
Rocket	Handful