Ingredients
4 lbs very ripe tomatoes, on the vine
3 tbsp olive oil, plus extra for shallow frying
1 large onion, finely chopped
2 garlic cloves, crushed
2 tbsp Worcestershire sauce
1 tsp brown sugar
1 cup mascarpone cheese
small bunch basil or flat leaf parsley, torn or chopped
salt and ground black pepper

For the fritters
2 medium aubergines, each cut into 2in thick slices then halved to make half-moon shapes
4 oz jar pesto
1 cup polenta valsugana(pre-cooked maize meal)

Directions
1. Preheat the oven to 200F. Place the tomatoes in a roasting pan, season with salt and pepper and drizzle over 2 tbsp of the oil. Roast for 20 minutes.
2. Meanwhile, heat the remaining oil in a large frying pan and sauté the onion and garlic over a low heat for about 10 minutes, or until softened, but not browned.
3. Remove the skins from the roasted tomatoes, then add to the pan with the Worcestershire sauce, sugar and a little more seasoning and cook for 15-20 minutes, breaking up the tomatoes with a wooden spoon.
4. To make the fritters, spread the cut sides of the aubergine with a little pesto. Put the polenta on a plate and press the pesto-coated aubergines into it.
5. Heat the oil for frying in a large frying pan and fry the aubergines in batches for 3-4 minutes on each side.
6. Stir the mascarpone and basil or parsley into the tomato sauce. Transfer to a fondue pot and place on a burner at the table. Serve with the fritters for dipping.