Melanzane al Funghetto

• 4 aubergines
• sea salt and freshly ground black pepper
• 6 tablespoons olive oil

Cut the aubergines into 2.5 cm (1 in) cubes, sprinkle with salt and drain in a colander for 30 minutes to get rid of the bitter juices. Rinse and dry well.

In a large heavy saucepan heat half the oil until almost smoking. Fry the aubergine in batches, until brown on all sides. Remove from the pan using a slotted spoon, and drain.

In a clean saucepan, gently fry the garlic in the