Melanzane al Limone

OK, New Year's resolution - to rekindle my love of cooking by trying some new things and doing a little quiet blogging about them...  So tonight, an Anna del Conte recipe, Melanzane al Limone (lemon-flavoured aubergine).  You cube the aubergine, salt it and leave in a colander for a while, draining off some juice.  You simmer some vegetable stock in a frying pan with a couple of whole, peeled garlic cloves, lemon rind, lemon juice and fresh oregano; then add the aubergine and cook on a moderate heat for 10 minutes or so (mine took 15), adding more stock as needed.

Very good, intense and fresh flavour; we had ours at room temperature as a side dish, with grilled salmon fillets and linguine in a garlic, chilli, olive oil and parsley dressing.