A daube is traditionally made with beef – this recipe is vegetarian but it can easily be made with cubes of beef, preferably slow cooked. This version is very quick to make and although it can be eaten immediately it is equally delicious when cool.

Ingredients:

• 1 large aubergine
• 1 medium onion
• 2 cloves garlic
• 100 g (4 oz) mushrooms
• 1 large tin chopped tomatoes
• 125 ml (5 fl oz) water
• 5 ml (1 tsp) lemon juice
• 10 ml (2 tsp) chopped fresh parsley
• freshly ground black pepper
• black olives to garnish

Cooking instructions:

Trim the ends from the aubergine then cut the aubergine into bite-size pieces. Slice the onion and mushrooms and finely chop the garlic. Put the aubergine, onion, garlic, chopped tomatoes and water in a large saucepan and cook for 10 minutes, stirring to prevent sticking and adding a little more water if necessary. Add the mushrooms, lemon juice, parsley and freshly ground pepper and cook for a further 5 minutes. Serve with a jacket potato and garnish with black olives.