Aubergine timbale

Ingredients 1 aubergine, 2 red bell peppers, 4 cherry tomatoes, 1 camembert, butter, 3 eggs

Serves: 4 Preparation: 1 hour

I recently bought some new pudding moulds and have been going timbale crazy lately. These aubergine timbales are absolutely lovely - meltingly soft aubergine, juicy roast tomatoes and peppers and succulent, gooey Camembert.

1) Slice the aubergines to half centimetre thick discs and sprinkle with salt. Leave to rest until you see dark juices beading the surface, then wipe away with kitchen towel.

2) Slice the top from a bell pepper and remove the core and seeds. Slice into slivers.

3) Slice the tomatoes in half and then into quarters. Slice the core and seeds from the tomato and then roast in the oven along with the peppers for 20 minutes at 200 degrees.

4) Melt a little butter in a frying pan and add the aubergine slices (I cook 4 at a time), turning immediately to allow them to soak up the butter evenly. Sizzle until the butter browns and is completely soaked up by the aubergine before turning again - then continue turning until the surface of the aubergine colours and the skin changes to a vibrant, shiny purple. Set aside to cool.

5) Rub the inside of the pudding moulds with a thin layer of butter, and then line the pudding moulds with the aubergine slices, starting with the base, then working up to sides. If you press firmly, the aubergine will stick together well.

6) Fill the cases with tomato, aubergine and globs of Camembert.

7) Crack the eggs into a bowl and whisk thoroughly, then pour over the other ingredients until each pudding case is full.

8) Bake in the oven for 10-12 minutes at 180 degrees, then turn out the timbales from the cases carefully and serve.