Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.

Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.

Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.

Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)

Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top