Melanzane alla griglia con pomodoro e peperoncino

Grilled aubergines with tomato-chilli paste

For 6

3 large round, pale purple aubergines

extra virgin olive oil

5 garlic cloves, peeled and finely sliced

3 dried red chillies, crumbled

2 tablespoons dried wild oregano

2 × 800 g (1.3/4 lb) tins peeled plum tomatoes, drained of their juices (retain the juices)

Maldon salt and freshly ground black pepper

herb vinegar (Volpaia ‘Erbe’)

3 tablespoons fresh marjoram

Make the tomato-chilli paste first. Put 2 tablespoons oil in a thick-bottomed saucepan, and place over a medium heat. Add the garlic and gently cook until golden, then add the chilli and the oregano. Add the tomatoes and mash them into the garlic with a spoon. Stir and cook this pulp over a low heat for at least 45 minutes, stirring from time to time. The tomatoes should thicken and become almost dry. You may add a little of the drained juices if the tomatoes begin to stick. The colour should be an intense red and the texture sticky. Season with salt and black pepper and some olive oil. Spread over a flat plate and allow to dry out a bit.

Slice the aubergines 5 mm (1/4 in) thick and grill on a preheated very hot grill pan on both sides. Press to test and see whether they are cooked.

Arrange the slices on a serving plate, drizzle with herb vinegar and olive oil to taste, then spread with the tomato paste. Scatter with the marjoram leaves and serve.