THE AUBERGINE RECIPES

1. Place a large shallow casserole pan on a medium heat with 250ml of water.
2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
4. Preheat the oven to 200ºC/400ºF/gas 6.
5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

Garnish with the extra basil and serve with the bread and salad on the side.

Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.

Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.

Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.

Mary’s tips:

Can be made up to a day ahead and reheated to serve.

Freezes for up to a month.

1. Place a large shallow casserole pan on a medium heat with 250ml of water.
2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
4. Preheat the oven to 200ºC/400ºF/gas 6.
5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

Garnish with the extra basil and serve with the bread and salad on the side.

Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.

Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.

Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.

Mary’s tips:

Can be made up to a day ahead and reheated to serve.

Freezes for up to a month.