2 large Spanish onions, peeled 2 aubergines, wiped and trimmed 1/4pt/150ml olive oil salt 1 Tbs. black peppercorns few sprigs fresh rosemary
Instructions
1) Cut onions vertically into thick wedges-a large Spanish onion can be cut into 8 or 10 good sized pieces. Halve aubergines vertically, then slice across thickly to give half-moon shapes. Place these in a oven proof dish, arranged alternatively. Drizzle over olive oil in a thin stream and season with salt. Sprinkle over the black peppercorns and then scatter over-a few sprigs of rosemary.
2) Roast at 400F, 200C for 20 minutes, or until the vegetables are soft and golden.
