braised aubergines with potatoes

cianfotta di melanzane

for 6

1 large, firm aubergine

Maldon salt and freshly ground black pepper

4 large ripe tomatoes

3 large potatoes (a waxy variety such as Roseval)

1 large ripe red pepper

olive oil

1 medium red onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

2 small dried red chillies, crumbled

3 tablespoons red wine vinegar

3 tablespoons fresh marjoram leaves

extra virgin olive oil

Preheat the grill. Wash the aubergine, cut off the stalk and base, and cut the flesh into 3 cm cubes. Sprinkle with salt, place in a colander and leave for an hour to allow the bitter juices to run out. Wash, squeeze and pat dry. Skin the tomatoes (see here), discard any tough centre and chop. Peel and cut the potatoes into 2 cm cubes. Grill the pepper until the skin is black on all sides. Place in a plastic bag to cool. Remove the blackened skin, stalk and any seeds. Cut into 2 cm strips.

Heat 2 tablespoons of the olive oil in a large thick-bottomed saucepan, add the onion, and let it soften and colour. Add the garlic and chilli, and cook for 3–4 minutes. Add the tomato and a teaspoon of salt, and simmer gently for 35 minutes.

Boil the potato in a small saucepan of salted water until al dente. Drain. In a separate large saucepan heat 4 tablespoons of olive oil. When hot add the aubergine cubes and brown on all sides. Cook until tender. Remove and drain. In a separate bowl, combine the tomato sauce with the aubergine, potato and pepper. Sprinkle with the vinegar, salt and pepper, and stir together. Add the marjoram. Serve drizzled with extra virgin olive oil, warm or at room temperature.