Aubergine caviar

• 3 large aubergines
• 1 medium-sized onion
• 3 tablespoons oil

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