Aubergine gratin

• 2 large aubergines, cut into 1cm slices
• 2 tablespoons olive oil
• 1 onion, chopped</

Bring a pan of water to the boil and blanch the aubergine slices, a few at a time, for 5–6 minutes until soft. Drain thoroughly. Heat the oil in a large pan and fry the onion until soft and starting to brown. Add the garlic, tomatoes, oregano, chilli and a good grinding of pepper. When the tomatoes start to bubble, reduce the heat and simmer for about 10 minutes until the mixture thicken