Heat a barbecue to medium-high. Toss the whole aubergines and peppers with a little oil and some seasoning. Put the aubergines and peppers on the barbecue at the edges of the grill so they’re not directly over the coals. Grill for 15-20 minutes, turning regularly, until the peppers are really charred and the aubergines blackened and beginning to collapse. Tip the veg into a bowl, cover and leave for 5 minutes to steam. Alternatively, if you’re cooking inside, heat the grill to high and cook the aubergines and peppers directly underneath the grill for 20 minutes, turning regularly until the peppers are really charred and the aubergines beginning to collapse.