Instructions: Dice onions and tomatoes.

Peel and cut the aubergine into 1-inch slices, then cut the aubergine slices into 8 wedges.

Put the oil into a pan, saute garlic and onion until soft. Add the aubergine, and saute 3 minutes, stir in tomato paste, tomato, sugar, lemon, pepper and basil.

Simmer slowly until the vegetables are just tender (about 5 minutes). Every now and then stir carefully so that vegetable keeps its form.

Pour into a buttered gratin dish, sprinkle top with breadcrumbs and parmesan cheese, dot with butter and cook in oven 190C/375F for 15 minutes until golden on top.

Note:
Aubergine will brown like an apple when cut so use quickly.

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