When I walked around the village this morning every narrow street seemed to smell of tomatoes, thyme, olive oil and garlic, the distinctive scent of summer in the Midi and all around the Mediterranean. I didn’t want to be left out of this treat, so as soon as I got home I put some of our tomatoes and aubergines in the oven. I sliced the tops off the tomatoes and halved some small aubergines lengthwise. I removed the hard ‘core’ of the tomatoes (some varieties don’t have this, but the Languedocian ones do) and made slits in the flesh of the aubergines. Then I added chopped garlic, thyme, salt and pepper and poured olive oil over them all in an oven-proof dish. After 45 minutes our kitchen smelled like the rest of the village and the vegetables made a delicious lunch, with some left over for later.