Cover the aubergine in foil and bake at approximately 175°C for 15 to 20 minutes until the skin and flesh is soft.
Wash and scald tomatoes (Place in a deep pan and pour boiling hot water over the tomatoes and let sit for 20 seconds and then place in cold water, this should help to easily remove the skin), peel the skin and cut into small cubes.
Wash and scald tomatoes (Place in a deep pan and pour boiling hot water over the tomatoes and let sit for 20 seconds and then place in cold water, this should help to easily remove the skin), peel the skin and cut into small cubes.
Once the aubergine is cooked, allow it to cool slightly before cutting the aubergine into two pieces. Scoop out the inner aubergine flesh from the skin using a teaspoon.
Dice the aubergine flesh and place in a bowl.
Add to aubergine, tomatoes, sweet pepper, herbs, salt and/or spicy herbs with nuts and a dash of oil.