Persian Noodles

1 large aubergine, fairly thickly sliced
salt
600 ml/1 pint chicken stock
100 g/4 oz tagliatelle or spaghetti
1 teaspoon mace
4 courgettes, sliced
freshly ground black pepper

Place the aubergine slices in a colander, sprinkle with salt and leave for 30 minutes. Rinse and dry the aubergine and chop into bite-sized pieces.

Bring the stock to the boil in a saucepan. Add the noodles, and after a few minutes add the aubergine, mace, courgettes and pepper to taste. Continue cooking for about 15 minutes or until the noodles and vegetables are just cooked. Taste and adjust the seasoning.

SERVES 2