Aubergine and Tomato Ragout

• 3 medium-sized aubergines
• salt
• 2 large onions
• 1 lb

Cut the aubergines in bite-sized pieces, place in a colander, sprinkle with salt and leave to stand for 30 minutes to draw some of the juices. Rinse and pat dry in absorbent paper. Peel and slice the onions. Scald the tomatoes, peel the skins and cut in quarters.

Melt the butter in a saucepan over low heat, add the onions and fry gently for 5 minutes to soften but not brown. Mash the ga