Heat the oil in a large frying pan over a high heat. Fry the aubergine in batches, for 5-6 mins until tender. Set aside in a colander to drain until needed.

Discard almost all of the oil from the frying pan, leaving about 1tbsp. Add the onion, celery and pine nuts to the pan and fry in the reserved oil for 10 mins over a low heat, until the vegetables are softened and lightly golden. Return the aubergine to the pan and stir in the 2 chopped garlic cloves, plum tomatoes, capers, olives, red wine vinegar and sugar. Season with salt and black pepper.

Increase the heat and, once the mixture starts to simmer, cook for 5 mins. Remove from the heat, stir in the basil leaves, then leave to cool until just warm.

Just before you’re ready to eat, toast or grill the bread for the bruschetta on both sides until crisp and lightly charred around the edges. Cut the remaining garlic clove in half and rub one side of each slice with the garlic, then lay the bread, garlic-side up, on a platter. Top with the mozzarella, then drizzle with oil, season with salt and pepper and scatter with basil. Serve the caponata alongside or heap it on top.