Instructions: Pre-heat the oven to 200 C/400 F/gas mark6

Begin by degorging the aubergines. Put them in a colander and sprinkle with 2 tsp of salt. Mix the salt and the aubergine dice together with your hands and leave to degorge for half an hour. Then put them in a clean tea towel and gently squeeze them dry.

Warm the olive oil in your largest frying pan and, when it is hot, add the aubergine dice and stir fry briskly until golden. You may have to do this in batches if you do not possess the requisite size pan.

Put the rest of the ingredients with the fried aubergine dice into a bowl and mix until well combined. Form the mixture in polpette about the size and shape of a damson plum. Arrange them on an oiled baking tray and cook in the oven until hot and golden.

Serve at once, either in solitary splendour or on a bed of rocket, or in tandem with your very best tomato and basil sauce and lots of parmesan shavings.

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