Leek and Aubergine Charlotte with Sun-Dried Tomatoes

• 2 tablespoons wine vinegar
• 375–425g (12–14oz) aubergine

Half-fill a saucepan with salted water, add the wine vinegar and bring to the boil. Cut the aubergine into rounds and then into cubes, adding them to the boiling water immediately they are cut. Stir the cubes, then cover and boil briskly for two minutes. Drain and pat off excess moisture with kitchen paper.

Cut the leeks across in 1