By Prue Leith
Rat-a-tat (as it’s known in my house) can be luscious, heavy on the olive oil and cooked to a rich stew. My local fishmonger, a Frenchman, makes it like that and I can’t resist buying a carton every time I go in there. This version keeps for 4–5 days in the fridge and freezes well.
Heat half the oil in a large, heavy-based saucepan over a fairly high heat. Add the aubergine and fry fast, tossing the cubes until they’re slightly soft and golden. Tip out into a bowl and add another glug of oil to the pan. Add the pepper and onions and fry over a medium-high heat until slightly charred and softened, about 10 minutes.
Lower the he