Aubergine with ricotta, Parmesan and orange pepper recipe

INGREDIENTS

• 4 plus 2 tsp extra virgin olive oil
• tbsp red wine vinegar
• 2 large aubergine
• tbsp medium red onion, peeled and cut into 5mm slices
• 1 garlic cloves, peeled and finely sliced
• 0.5 orange pepper, quartered, deseeded and cut across into 1cm slices
• 2 currants
• 1 water
• 3 heaped tsp tiny salted or brined capers, rinsed
• tbsp x 400g tin chopped tomatoes
• 2 grated Parmesan
• tbsp ricotta
• 1 sliced basil
• 0.5 salt, freshly ground black pepper and sugar