Tips: Sprinkling the slices of aubergine (eggplant) with salt helps to draw out the bitter juices and allows the aubergine to absorb more flavour.

Yield:4

1. Sprinkle the eggplant slices with salt and leaves to stand in a colander for 30 minutes.
   
   
2. Heat 3 tsp of the olive oil in a large flameproof casserole. Gently fry the onion until it colours slightly. Add the garlic, then the courgette and peppers and stir fry.
   
   
3. Add the tomatoes and bay leaf, partially cover and simmer until the tomatoes just soften.
   
   
4. Rinse off the salt from the aubergine. Using kitchen paper, squeeze the slices dry, then cut into cubes. Heat 3 tsp of the olive oil in a frying pan until smoking.
   
   
5. Add the aubergine cubes a handful at a time and cook, stirring over a high heat until the cubes are brown on all sides. Stir into the tomato sauce.
   
   
6. Cut each mackerel fillet into three, then dust the filleted side with flour. Heat 4 tbsp of the oil in a frying pan and fry the fish, floured side down, for 3 minutes.
   
   
7. Turn and cook for a further minute, then slip into the sauce and simmer, covered, for 5 minutes. Check the seasoning before serving hot or cold.