Dried cherry tomatoes
Several blogs recently, including Jardim com gatos in
Halve the tomatoes and put in an oven-proof dish or tray. Sprinkle with salt and chopped thyme. Leave in the oven at 100° C for 2 ½ - 3 hours. If you use bigger tomatoes, quarter them and leave them for longer in the oven. When they are very dry - they will have shrunk to about half their original size - leave to cool. Put the dried tomatoes in a sterilised jar and cover with olive oil.
Griddled aubergine slices
Thinly slice 3 (or more) aubergines. Sprinkle with salt and leave in a colander to drain off some of the liquid for 20 minutes or so. Brush the slices with olive oil and griddle until lightly browned. Allow to cool for a few minutes. Layer them with fresh mint leaves in sterilised jars. Cover with olive oil. We did this last year and during the winter, during an aubergine-drought, we fried the slices again to eat as a tapas or meze. They were deliciously crispy with a wonderful mint flavour.