I never knew that such fantastic vegetables as aubergines could have been called this in the sixteenth century. The sisters in the convent at Villa Lante in Rome have plenty of these growing in their garden.
6-7 aubergines, peeled and sliced lengthways to 0.5cm/¼in thick
flour, for dusting
herb mixture: 2 tbsp each chopped fresh mint, marjoram, parsley and, if you have them available, fennel fronds - otherwise use a tablespoon of fennel seeds
spice mixture: pinch each freshly ground black pepper, salt, sugar, ground cinnamon and ground cloves
6 garlic cloves, finely chopped
splash olive oil
splash white wine vinegar
Preheat the oven to 180C/375F/Gas 5.
Blanch the aubergine slices in a saucepan of boiling salted water for about five minutes, but don't let them get too soft.
Drain well, then dust with flour.
Spread a layer of aubergines over the base of a fairly shallow ovenproof dish. Top with some of the herb mixture, spice mixture, chopped garlic and a splash of oil.
Continue layering up the ingredients (you should make 2-3 layers), ending with a splash of white wine vinegar.
Transfer the dish to the oven and bake for 30-35 minutes. Serve immediately.
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