Serves 4-6
3 large aubergines
1 medium-sized onion
3 tablespoons oil 1 clove garlic
3 tablespoons concentrated tomato puree
juice of 1/2 lemon
1/2 level teaspoon sugar
salt and freshly milled pepper chopped parsley, to garnish
Prick the skins of the aubergines with a fork. Place in a baking tin and cook in an oven heated to 375°F (190°C) or Gas no. 5 for 40-45 minutes, until aubergines feel quite soft. Allow to cool, then cut in half lengthways and scoop out the soft flesh with a spoon. Discard the skins. Coarsely chop the flesh and set aside.
Peel and finely chop the onion. Heat the oil in a frying pan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Peel and crush the garlic with salt and add to the pan along with the chopped aubergine, tomato puree, lemon juice and sugar. Season with salt and pepper. Simmer gently, uncovered, until the mixture is quite thick and most of the juices have evaporated. Stir occasionally to prevent mixture from sticking to the pan. Check seasoning and allow to cool completely. Sprinkle with chopped parsley. Serve with hot crusty French bread or toast in the same way as for a pke or spread.