• 80 ml (2½ fl oz/¼ cup) olive oil, approximately
• 2

Heat 1 tablespoon of the olive oil in a large heavy-based frying pan over medium heat. Add the onion and cook, tossing occasionally, for 4 minutes, or until it starts to soften. Transfer to a slow cooker.

Heat another tablespoon of the oil in the pan. Fry the eggplant in two batches for 2 minutes on each side, or until it has softened slightly and is lightly golden, adding