Patlican – lamb & aubergine stew

You can tell all you need to know about a restaurant by the food it serves the staff. One place I worked at was famous for its ‘staff gratin’ – all the leftovers and offcuts from the day before baked in a dish under a heavy blanket of cheap cheese. Another restaurant would buy in ready-made beef pies for 13 pence a piece – I dread to think what kind of meat cost so little; certainly not beef. In Moro, one of the best restaurants in the world, everybody eats together between services, and th