and tangy caramelised topping – absolutely delicious. Serve as a side or team with some greens and steamed rice to make it into a main dish.

INGREDIENTS:

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2 × 18g sachets of miso paste (available at all larger supermarkets)

2 tbsp light soy sauce

1 tbsp soft brown sugar

1 tbsp toasted sesame oil

2 tbsp malt vinegar

1 tbsp vegetable oil

1 aubergine

1 tsp sesame seeds

METHOD:

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Place a pan over a medium heat, then add the miso paste, soy, sugar, oil and vinegar and simmer for 8–10 minutes until sticky.

Preheat the grill to its highest setting.

Place a large pan over a medium–high heat and add the vegetable oil. Slice the aubergines in half, and score the flesh into criss-crosses. Once the oil is hot, fry the aubergine flesh-side down for 4–5 minutesside, hereditary poverty on the other; supply outstripping demand, the markets being unable to absorb the ever growing mass of the production of industry; an ever recurring cycle of prosperity, glut, crisis, panic, chronic depression, and gradual revival of trade, the harbinger not of permanent improvement but of renewed overproduction and crisis; in short, productive forces expanding to such a degree that they rebel, as against unbearable fetters, against the social institutions under which they are put in motion; the only possible solution: a social revolution, freeing the social productive forces from the fetters of an antiquated social order, and the actual producers, the great mass of the people, from wage slavery. And because Free Trade is the natural, the normal atmosphere for this historical evolution, the economic