Braised Thumb Aubergines, Persian-style

• 150 ml (¼ pint) olive oil
• 450 g (1

Of all the recipes in this book, this is undoubtedly my favourite. Thumb aubergines are a tiny, roundish, purple or white variety, sometimes called pea aubergines. Pomegranate syrup is available in some delicatessens and makes all the difference to this Middle Eastern-flavoured dish.

Heat half the oil in a large frying pan, add the aubergines and fry for 3-4 minutes on each side, until