Slice the aubergine lengthwise in half. Score the flesh in a criss-cross pattern. Brush 2 teaspoons of olive oil on the flesh of the two halves of the aubergine.
Roast at 180°C for Fan-assisted or 200°C for 30 - 35 minutes.
For the Salsa Chop tomatoes, onions and bell peppers into quarters. Add the scotch bonnet and peeled garlic and toss with 2 teaspoons of olive oil to coat. Sprinke salt and black pepper to taste.
Grill the vegetables for 20 minutes, at the uppermost level in the oven at 200°C fan-assisted or 220°C. The vegetables should look slightly charred when you remove them from the oven.
Transfer the roasted vegetables to a food processor. Add coriander, thyme and parsley leaves and on the lowest speed, coarsely chop the vegetables.
Crush the peanuts into smaller chunks using a wooden spoon.
Spread the tomato salsa over the aubergines, and then sprinkle the crushed peanuts and some salt and pepper to taste.
