A starter we had the other day, simple, delicious and beautiful, with all those gorgeous summer hang-ons:
mellow yellow tomatoes, herbs, Moroccan-style eggplant cooked with garlic and cumin, roasted capsicums, and olives to garnish. Worthy of being painted!
Heat olive oil in a frying pan and fry the eggplant slices in batches until browned on each side and set aside on a plate. Add more oil to the pan as needed. After all eggplants are browned, cook 2 garlic cloves, finely chopped, over low heat for a few seconds. Add paprika, cumin, and pepper--or a little fresh chilli--then add the eggplant slices back to the pan and cook, mashing them gently with a fork(but not too mashed!)Continue to cook until most of the liquid has evaporated. Add some chopped coriander and lemon juice--and serve! Can be served hot, warm or cold.