This dish is so simple that it hardly needs a recipe. It is important to cook the aubergine thoroughly. There is no merit in al dente aubergine. It is like biting into thick felt.
For two people, slice a moderately sized aubergine, brush the slices with olive oil, and grill or fry them. Meanwhile, slice and season two or three tomatoes, and when the aubergine is soft, alternate slices of it with the sliced tomato. The heat of the aubergine warms the tomato slightly and enhances its flavour. Season with sherry vinegar and a little more olive oil, and add herbs for flavour, basil or mint for preference.
© 2000 Frances Bissell. All rights reserved.