Reduce 4 medium-sized purple peppers in half, then into lengthy, 1cm thick strips. In a heavy, shallow pan, warmth 5 tbsp of olive oil, add the peppers, season and add rosemary, then fry over reasonable warmth, stirring, for about 5 minutes.
Peel and thinly slice 1 clove of garlic and add to the pan. Halve a big bulb of fennel, slice thinly, then add it to the peppers, rosemary and garlic and proceed cooking for a great 10 minutes.
Break 1 egg right into a shallow dish and beat flippantly with a fork to combine yolk and white. Season. Utilizing a meals processor, cut back 100g of white bread to coarse crumbs, then unfold on a dinner plate.
Slice a medium-sized aubergine into rounds roughly the thickness of a £1 coin, dip every slice first into the egg then the crumbs. Press firmly.
In a shallow pan – I take advantage of one about 28cm in diameter – warmth 6 tbsp of olive oil over a medium warmth. Decrease the crumbed aubergine slices into the oil and fry for about 4 minutes on all sides till the aubergine is gentle and the crumbs are crisp and golden. Raise out and drain for a second or two on kitchen paper.
Stir 15 or so medium-sized basil leaves into the peppers, then serve with the aubergines. Sufficient for two
Preserve the warmth reasonable in order that the juices from the peppers and fennel don’t evaporate. Likewise when cooking the aubergine, work at a medium warmth the place the aubergine can prepare dinner inside, earlier than the crumbs brown and crisp.
You may grill the aubergines as a substitute, urgent the flippantly oiled slices on to the grill with a palette knife till cooked by way of, marked with black stripes from the griddle. Or prepare dinner them on a barbecue, the sauce made beforehand indoors.
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