Heat a large frying pan with 4 tbsp of olive oil, add the slices of aubergine in a single layer and fry for 2 minutes unitl golden brown. Add the 2 tbsp of balsamic vinegar and saute until it is completely evaporated. Season well, transfer to absorbent paper and set aside.

Wipe the pan and add the red pepper quarters with some olive oil and a little salt and sugar, saute for about 5 minutes and then place with the aubergines.

While these are cooking blend together the basil pesto ingredients. Interpose the aubergine slices with the roasted peppers and mascarpone mixture, serve the basil pesto on top and drizzle with the cooking oil from the peppers.