Aubergines with Tomatoes

Cut the aubergines into ½ inch/1.5 cm slices and sprinkle over some salt. After twenty minutes or so, wash off the salt and dry the slices. Cut into cubes and fry in a couple of tablespoonfuls of olive oil over a medium heat for about ten minutes stirring from time to time.

Meanwhile peel the tomatoes if large but not if cherry tomatoes. Cut into quarters and discard most of the seeds, put in a thick bottomed saucepan with a tablespoonful of olive oil.

Cook the tomatoes over a medium heat mashing with a spatula from time to time. When the mixture has become a thick sauce, take off the heat and season with a little salt. If you used cherry tomatoes, it's best to put the sauce through a mouli.

Take out the aubergine cubes with a slotted spoon and mix into the tomato sauce. Reheat the mixture when required and simmer for a few minutes. Re-season if necessary.