Preheat the oven to 180° Celsius

rub the red peppers with olive oil and place skin side up on a baking tray

scatter the garlic over the peppers

roast for 30 minutes until the skins have blackened slightly

add a tablespoon of olive oil to a pan and over a medium heat, sauté the onions

reduce over a low heat until it is very slightly syrupy and remove from the heat when done

in a non stick pan, add a tablespoon of olive oil and fry the aubergine until golden and cooked through

remove the peppers from the oven, and place the peppers with the juices in a bowl and cover with cling wrap

when they are cool peel the skins off

reserve all juices, but discard the skin

once all of this is done and the aubergine is cooked, add the tomatoes

cook for two minutes as you want the tomato to be warmed through

add the onion mixture, the capers and the olives

when warm, grate the cacao into the pan and allow it to melt

Season

roughly chop the peeled red pepper and add with all its juices to the mix

drizzle with the left over olive oil

add the basil and the pine nuts

serve at once while warm with baby pita breads