With a sharp knife slice halfway through the aubergines from the bottom in a cross

On a baking tray place the aubergines, chillis, one onion cut into wedges,red pepper cut into pieces and two whole bulbs of garlic with the tops sliced off.

Cover the contents of the tray with 3 tablespoons of olive oil. Sprinkle with salt and pepper and mix thoroughly until all the vegetables are coated with the oil.

Roast in a pre-heated oven at 180° for 40-50 minutes turning after 25 minutes

Meanwhile in a large sauce pan sautee the second onion chopped into small pieces in the remaining 2 tablespoons of olive oil until they are translucent and starting to turn brown.

Add the sausage which has been chopped into thumb sized pieces to the pan with the onion and cook until all of the sausage pieces have browned.

Add the tomato puree to the pan and cook until it starts to brown.

Remove the vegetables from the oven.

Squeeze the roasted garlic cloves to get out the sweet roasted garlic inside.

Add the garlic and roast vegetables to the pan with the onion and sausage.

Pour in the contents of the two cans of tomatoes and stir really well.

Let the contents of the pan simmer for about 25 minutes then add the butter, salt and pepper.

Check for seasonings and adjust according to taste.

Serve the sauce over your favourite pasta or spaghetti.

Enjoy!