Tomato & Aubergine Compote

This compote is a must,I make this all the time just scrumptious and the most marvellous accompaniment to grilled meats.
Somehow the whole combination comes together to make so much more than the sum total of its parts
In a large frying pan heat Olive Oil and vegetable oil together 50g of veg oil 30g olive oil,until the pan is so hot the pan is smoking,add slices of Aubergine and cook both sides until they are golden brown,it should take about 3 minutes,drain on kitchen towel and add to a bowl.

Clean out the pan,add Olive oil and a bruised clove of garlic skin on,the oils and flavours will come out of the garlic into the oil,discard the garlic.

Turn the heat up to full blast,get that oil smoking hot and then add the cherry tomato halves,they take not much more than a minute to cook,add the tomatoes and the garlic oil to the bowl with the aubergine,season well ,then tear about 10 basil leaves over the top Cover the bowl with cling film and leave to infuse all those flavours in a warm place for 15 minutes,pour yourself a well deserved glass of wine