River Cottage

Preheat the oven to 200°C/Gas Mark 6. Put the oil in a large, non- stick roasting dish and heat in the oven for a good 10 minutes, until the oil is sizzling hot.

Meanwhile, cut the aubergines and potatoes into 2cm cubes, tip into a bowl and season with salt and pepper. Take the roasting dish from the oven and place on a stable, heatproof surface. Add the aubergines and potatoes and turn to coat in the oil, being careful not to splash yourself. Roast for about 30 minutes, stirring halfway.

Take out the dish, stir in the garlic and roast for another 10–15 minutes, until the veg are golden brown all over. Add a squeeze of lemon juice, a little more salt and pepper if needed, and any finishing touches you fancy. Serve warm or at room temperature.