4 large aubergines
3 tbsp olive oil
1 medium onion
1 clove garlic
3 tbsp tomato purée
juice 1/2 lemon
1 tsp sugar
seasoning
Smear aubergines with olive oil, set in hot oven (400°F/Gas 6) for 45 minutes until soft. Split open and scoop flesh out, chopping it finely. Measure 3 tbsp olive oil into frying pan with onion, cover and sweat. Add aubergine, garlic and salt, tomato, lemon and sugar. Cook gently, uncovered. Serve chilled.
