Aubergines with Pimentos and Lemon

This is a superbly pungent dish, sweet and sour with a pleasing dash of bitterness from the lemon slices. It has too pronounced a flavour to offer as an accompaniment, but comes into its own as an hors d’œuvre, with good bread to mop up the juices. The recipe comes originally from Jane Grigson, but we’ve ‘telescoped’ the method to make it quicker and easier.