Home-grown English sweet corn is at its best in late summer. This also makes a delicious cold dish, and if you add vegetable stock, and dice the vegetables small, it makes an excellent soup.
1 medium onion, peeled and sliced
6 tablespoons extra virgin olive oil
3 large aubergines, or several smaller ones, trimmed and diced, not too small
6 garlic cloves, peeled and crushed
250 g/8 oz okra
750 g/1 1/2 lbs peeled tomatoes, fresh or canned
3 heads of corn, each cut into two or three, or just use the kernels cut from the raw corn
a few sprigs of thyme
freshly ground black pepper
chopped flat-leaf parsley
1. Fry the onion gently in about the olive oil, using a flameproof casserole or heavy saucepan.
2. Add the aubergines, and fry all over, then add the garlic, okra, tomatoes, and thyme. Bring to the boil, then turn down the heat, and continue to cook, partly covered, until the vegetables are tender, adding the corn just for the last few minutes.
3. Check the seasoning, scatter on the chopped parsley, and serve.
Prep time: 10 minutes
Cook time: 30 minutes