I think Nigel Slater has been listening in, and has taken up the veggie challenge! Lovely-sounding recipe in today's Observer:
Braised aubergines with preserved lemon and basil
Soft and luscious, this has a pleasing sourness from the preserved lemon and satisfying warmth from the underlying notes of chilli. I intended this to be served hot, but found it is good at room temperature, too – perhaps even better.
Serves 4
aubergines 2 (1 kg)
olive oil 125ml
garlic 3 cloves
courgettes 450g
bay leaves 2
dried chilli 1
tomatoes 125g
preserved lemons 1
vegetable stock 200ml
black olives 12
For the basil oil:
basil leaves 10g
olive oil 50ml
lemon juice a few drops
Preheat the oven to 180C/gas mark 4. If the aubergines are large, slice them in half lengthways, then into short thick pieces. If they are slimmer, then slice into discs about 2cm thick.
Warm the oil in a deep pan, add as many of the aubergine pieces as it will comfortably hold, then let them cook, partially covered with a lid, until lightly coloured. Turn them from time to time. Lift them out and cook the remaining aubergines, adding a little more oil if necessary. Peel and slice the garlic cloves.
Thickly slice the courgettes. If you are lucky enough to find those barely larger than a finger, then slice them once, in half lengthways, only. As you remove the second batch of aubergines, fry the courgettes for a few minutes until pale gold (they will soften further in the oven).
Return the aubergine pieces to the pan, then add the bay leaves, dried chilli and tomatoes. Cut the preserved lemon into tiny pieces and stir into the aubergines and continue cooking for 5 minutes, then season with salt and ground black pepper.
Pour in the stock, bring to the boil, then slide into the oven and bake for 40-50 minutes until all is soft and juicy. Ten minutes or so before they are due to be ready, scatter in the olives. Drizzle over the basil oil before serving.
Link here