Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.
Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened. (Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft).
Meanwhile, prick the chilli all over with a knife so it doesn’t explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.
Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season.
Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.