Greek Antipasti

3 aubergines

olive oil

8 anchovy fillets, chopped

about 20 pitted black olives, chopped

40g (1½oz) walnuts, toasted

4 tbsp flat-leaf parsley, chopped

3 garlic cloves, crushed

½ tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

Cut the aubergines into chunks about 1.5cm (½in) square and sauté in a couple of tablespoons of olive oil until they are golden and soft. It will take about 7 minutes on a medium to high heat. You will need to do it in batches and add a little more oil as you go, but don?t let the devils soak up too much. Put the aubergine in a bowl and stir in all the other ingredients, plus some pepper (you probably won?t need salt). Taste for seasoning and adjust if necessary.

1kg (2lb 4oz) red peppers, halved and deseeded

400g (14oz) tomatoes, halved

5 tbsp olive oil

2 garlic cloves, finely sliced

6 sprigs thyme,leaves picked

1 long red chilli, halved and deseeded

50ml (1¾oz) extra-virgin olive oil

A good squeeze of lemon

Put the peppers and tomatoes in a roasting-tin in a single layer. Season and drizzle with the olive oil. Add the garlic, thyme and chilli and turn everything over to coat. Turn the tomatoes cut-side up and make sure the garlic and chilli are well hidden underneath or inside the veg so they don?t burn. Roast in an oven preheated to 190°C/375°F/gas mark 5 for 45 minutes. The tomatoes should be completely shrunken. Put the vegetables and their roasting juices into a food processor and whizz to a purée with the extra-virgin oil. I like a fairly thick mixture, but you can add more oil if you prefer it sloppier. Add the lemon, taste for seasoning and adjust if necessary.