Turn it into an easy wonderful salsa that works in lots of dishes.
Slice your aubergine into 1cm rounds. Generously drizzle slices with olive oil and roast till brown in an oven preheated to 180 degrees. This takes about 20 minutes.
Meanwhile finely chop or press 3 cloves of garlic and gently cook in a pan in a tablespoon of olive oil, add a teaspoon of Ras el Hanout (a Moroccan spice mix which is worth buying. The name means ‘top of the shop’, which reflects its expensive ingredients. Good mixtures will contain more than 20 different spices, including dried peppers, cardamom, nutmeg, cumin, turmeric, allspice, cinnamon, cloves, fennel, rose petals and lavender, but it can contain up to 100 spices. It’s a big mix and adds depth and perfume to many dishes) toss, taking care not to burn the mixture. Then add the roughly chopped aubergine and a cup of white wine. Cook till soft.
Serve with fresh bread, toasts or corn chips. Store in the fridge – it is wonderful to add a spoon to cooked green beans, add to a curry or to a salad. Great in combination with yoghurt or labna.