Place the aubergine slices in a colander set over a plate, sprinkle with the salt and set aside to drain for 30 minutes.

Rinse the aubergine in cold water, drain and pat dry with absorbent kitchen paper, then chop into bite-sized pieces.

Place the stock in a large saucepan and bring to the boil. Add the noodles and cook for 5 minutes, then add the aubergine, courgettes, mace and pepper to taste.

Reduce the heat and cook for a further 10-15 minutes, or until the noodles and vegetables are tender. Adjust the seasoning to taste, drain and pile into a heated serving dish and serve.

Mace comes from the nutmeg: it is, in fact, the net-like covering on the nutmeg. It is used either whole or ground to a fine powder.