Instructions: Cut the aubergines into 2.5cm cubes sprinkle with salt and drain in a colander for 30 minutes to get rid of the bitter juices.

Rinse and dry well.

In a large heavy saucepan heat half the oil until almost smoking.

Fry the aubergine in batches until brown on all sides.

Remove from the pan using a slotted spoon and drain.

In a clean saucepan gently fry the garlic in the remaining oil until it starts to colour then add the anchovies.

Stir for 1 minute breaking the anchovies into the oil.

Add the parsley and the capers.

Return the aubergine to the pan season and serve.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.