Pour the wine into a saucepan and bring up to the boil

Now simmer until reduced to about half its original volume.

Decant into a bowl and allow them to cool completely.

Then add soy sauce, ginger, onions, garlic, sesame oil and chillies to the cooled wine.

Now then stir together.

Meanwhile preheat the oven to 220C/425F/gas 7.

So to prepare the aubergines.

Cut them in half-length ways.

Now lightly score their surfaces with a sharp knife in a criss-cross fashion.

Heat a couple of tablespoons of the peanut oil in a large frying pan until nice and hot.

Lower in the aubergines cut-side down and fry until the flesh is golden.

Now turn them over and cook for about the same time, skin-side down.

Repeat until they are all done adding oil if required.

Drain them well on kitchen paper, cut-side down.

Now then place them on to a heatproof, shallow baking tray, cut-side uppermost.

Now, carefully spoon over about half the dressing, dividing it as you go between each aubergine.

Place in the top of the oven for 5 minutes.

Remove, and add more dressing.

Continue to bake the aubergines until very tender and almost drenched in the dressing.