TO SERVE FOUR
1 medium aubergine
salt and pepper
450 g (1 lb) ripe red tomatoes
150 ml (qtr pint) olive oil
45 ml (3 tbsp) freshly grated Parmesan cheese
Preheat the oven to 200C/400F/Gas 6. With a sharp knike, cut the aubergine into 3 mm slices. Place in a colander, sprinkle with salt and leave for 30 minutes. Rinse well and pat dry with kitchen paper.
Halve the tomatoes horizontally. Heat half of the oil in a frying pan and briefly fry the aubergine slices in batches until golden brown on both sides. Add more oil to the pan as necessary. Drain on kitchen paper.
Arrange the tomato halves and aubergine slices in a shallow ovenproof dish. Season with salt and pepper and sprinkle with Parmesan.
Bake in the oven for 10-15 minutes until browned. Allow to cool slightly, then serve warm. Alternatively let cool completely and chill before serving.