An old favourite

Often when I'm cooking I think about how nice it would be to share the end product with others (even pre pandemic most of my cooking was meals for one). However in reality I can get quite anxious when faced with feeding others-will it be cooked to well enough, seasoned to their tastes, good enough quality? 

This aubergine, tomato and chickpea meal from a River Cottage cookbook (I think Three Good Things) is one I've made many times for myself and scales easily for company. I've also made it for close friends often enough to be comfortable that it is edible. It also has the added benefit that it is largely a shove it in the oven and go and drink wine with company (while remembering to add additional ingredients periodically).

Start with heating the oil, supposedly getting the oil hot first will reduce the amount the aubergines absorb but I'm not convinced. Cut the aubergine into dice, add to the oil and and stir. Cook for about half an hour, then add cherry tomatoes and chilli powder, give another stir and return to the oven for 20 mins. Finally add chickpeas and garlic and cook for 10 more minutes. It can be accompanied with yoghurt which is a nice addition but one I usually omit or forget when cooking for one.

As we ease into the cooler weather, familiar straightforward warming dishes are the order of the day (and not at all intentionally timed to publish for the aubergine #JacobinDay, or to kick start a #ConfinedAtoZ)