Chop the base and stalk end off the aubergine, then cut it into 8 even-sized discs. Add
Make the red pepper salsa: cut the pepper and tomatoes into smallish dice. Cut both ends off the lemon and sit it upright on a chopping board. Cut the rind and pith from it. Cut the flesh into dice, discarding any pips, and mix with the tomatoes, pepper and olive oil. Season the mixture, then mix in the basil and chives.
Heat a frying pan and add a few tablespoons of vegetable oil, then cook as many aubergine slices as can fit comfortably into the pan at one time until golden all over. (If the aubergine slices are very thick, you may want to finish them in an oven
Place one of the 4 largest aubergine slices on each of 4 plates. Place some pea shoots on top with half the salsa. Sit the remaining aubergine disc on top and spoon the remaining salsa and its juices on top.
© 2007 Peter Gordon. All rights reserved.