Aubergines done like this go extremely well with lamb, or they’re good on their own as a lunchtime dish with lots of fresh bread and perhaps a green salad.
Vegetarians may like to know that there is a 'parmesan style' hard cheese available from Bookhams.com
The Delia Online Cookery School: Watch how to skin and de-seed tomatoes in our video. Press the image to play.
This recipe is from Delia's Frugal Food. Serves 4
First cut the aubergines into smallish pieces, then place them in a colander and sprinkle with 2 heaped teaspoons of salt.
Put a plate on top of them with a weight on it and leave them to drain for an hour. Then, when you’re ready to cook them, preheat the oven to 190˚C/345˚F/gas mark 5 and butter a shallow baking dish. Drain and dry the aubergines as thoroughly as possible on kitchen paper, then heat the oil in a frying pan. When it’s hot, add the aubergines and fry until they’re a pale golden colour.
Now add the onion to the pan and continue cooking until it has softened slightly; then add the tomatoes, crushed garlic and parsley, together with the spices, sugar and seasoning. Simmer gently now, stirring a bit, for about 5 minutes. Next transfer the mixture to the baking dish, sprinkle the top with a mixture of cheese and breadcrumbs, and dot the surface with the butter.
Then bake on a high shelf in the oven for about 30 minutes, or until bubbling and browned on top.