Aubergine Towers & Roast Tomato Sauce

1. Put an inch or two of hot water at the bottom of a steamer and bring to the boil then turn to a simmer. Meanwhile, slice off top and bottom of each aubergine and stand upright. Using a sharp knife, carefully scoop out flesh leaving skin intact. Chop the flesh and set aside. Put the aubergine ‘bodies’ on to steam – upright if possible – for about 5-7 minutes. This will tenderise them a little. Don’t let them get too soft or they will fall apart in the oven! Remove from heat and take the lid off the steamer when they are done.

2. Meanwhile, pre-heat the oven to 200°C/400°F/Gas Mark 6 and get two roasting tins ready. You need two shelves in the oven – make sure there is enough space for the aubergine towers to stand up!

3. Heat oil in a frying pan and fry onion, garlic and spices for 5 minutes. Add aubergine flesh and lemon rind and continue to cook for a further 8 minutes or until tender. Stir in remaining ingredients and season to taste.

4. While the filling is simmering, prepare the sauce. Place all the sauce ingredients in one of the roasting tins and toss everything in the oil so all the vegetables are well coated.

5. When the filling is ready, spoon it into the aubergine towers and brush with oil.

6. Add 1cm/1/2 inch of water to the second roasting tin and carefully place the aubergine towers in it. Place both roasting tins in the oven and bake everything for 40 minutes. Check occasionally to ensure nothing is sticking or burning – rotate the roasting tins if necessary or swap shelves.

7. Just before serving, remove the sauce roasting tin from the oven and blend everything for a few seconds – either in a food process or transfer ingredients to a bowl and use a hand blender. Keep warm and serve with the aubergine towers.