The secret of this recipe is the baking of the aubergines, which should be roasted skin and all in a wood fire, until they turn completely black.

The most difficult part is cleaning the aubergines. When they are ready, remove from the fire and leave to cool.

Using a knife, carefully remove the burnt skin to reveal the flesh. Then slit open and, again using a knife, remove as many of the seeds as you can. Dice the aubergine flesh.

Put all the ingredients into a large salad bowl and mix. Add the oil and vinegar. A dream. A cut above the peasant version.

And before I forget, if you like green pepper, add a small one, finely chopped. It goes a treat.