Cut the aubergine in half length-ways and brush with olive oil and season and place in the oven. Now add the red pepper to the oven whole. Cook them both for 35 minutes. Now place the pepper immediately into a plastic bag and seal for a minute then take out of the bag and peel off the skin. Take off the top and take out the seeds. Add this to a blender with the olive oil, aubergine, garlic and vinegar. Blend until it becomes a chunky dip and stir in your basil.
Serve with toasted bread or vegetables.