Rachel Roddy’s three summer antipasti

Memories of a sultry Puglian summer evening inspire an irresistible spread of antipasti: grilled aubergine with slivers of garlic, courgette shaved and marinated in peppery olive oil, and borlotti beans doused in a tangy marinadeI am still trying to recreate the grilled aubergine we ate in Puglia almost a decade ago. We were in Supersano where my partner’s band were part of the line-up at a reggae and ska festival. It was August and the air was hot and thick with enough music and other sub