Line a 15 cm charlotte mould or 10 x 100 ml capacity ramekins with the blanched eggplant skins, leaving sufficient overhanging to enclose the moulds. Cut 10 x 5 mm slices of the eggplant and reserve.

Make the caponata. Heat the oil and shallow fry the onion and garlic, add the finely diced eggplant flesh, pimentos and courgette and cook until fairly soft. Add the diced, soaked apricots, pine-nuts, honey and vinegar and cook until fairly stiff; season to taste.

Fill into the prepared moulds, cover with the slices of eggplant, fold over the skins and bake at 180°C for 35 minutes for the charlotte mould or 25 minutes for the ramekins.

Turn out onto dishes spread with tomato coulis and serve as an appetiser or a vegetable dish