Baked aubergine with capsicums, pine nuts, raisins and mint
- Preheat the oven to 200C. Quarter, core and seed the capsicums. Brush with a little olive oil, season with salt and arrange the quarters on a flat baking tray. Bake in the oven until tender - about 20 minutes.
- Remove the stalks from the aubergines and slice into 1cm-thick rounds. Heat a frying pan over a moderate heat. Brush the aubergine slices with the oil, then cook in batches until golden and tender - about 15 minutes.
- Season each batch with salt, pepper and chopped rosemary leaves. Return the slices to the pan and add the capsicum pieces. Sprinkle on the pine nuts and raisins and cook until the nuts are lightly coloured.
- Meanwhile, tear the mint leaves. Stir half into the yoghurt and tip into a small bowl. Stir the remainder through the aubergine mixture. Tip onto a large plate and serve with the yoghurt on the side.