Roast leg of lamb with aubergines & onions

INGREDIENTS

• 2 kg quality leg of lamb
• olive oil
• sea salt
• freshly ground black pepper
• 3 round purple aubergines, or 4 normal ones
• 3 red onions, peeled and each cut into about 6 wedges
• 1 tablespoon dried oregano
• 1 bunch fresh rosemary, leaves picked
• 2-3 cloves garlic, peeled and finely sliced
• 1 large bunch fresh flat-leaf parsley, leaves picked, stalks chopped
• 2 x 400 g good-quality tinned plum tomatoes
• good-quality herb or red wine vinegar
• 1 dried red chilli, crumbled
• 3 good-quality anchovy fillets in oil, drained
• good-quality extra virgin olive oil