Just a few fresh ingredients, simply cooked, make a warmly satisfying meal. Aubergines and shallots, whose flavours intensify with roasting, make perfect partners for tender, succulent lamb. Serve with warm, crusty bread.
For a vegetarian version, use cheese instead of lamb steaks. First roast the aubergine and onion mixture, sprinkled with cumin seeds, for 25–30 minutes, turning once, then scatter over the tomatoes and roast for a further 5 minutes. Finally top with 225g thinly sliced mozzarella or halloumi cheese and return to the oven for 5 minutes. Scatter with olives or pine nuts.