1. Halve and deseed the peppers.

2. INGREDIENTS 2 large Aubergines Sea salt 3-4 tbsp olive oil 6 tbsp extra virgin olive oil 2 lemons, zest and juice 1 medium bunch of fresh flat-leaf parsley, finely chopped 1 red chilli, deseeded and finely chopped 250g buffalo mozzarella, torn roughly into chunks