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TAKE THREE ABORIGINES Over the weekend my son Dean, who at the moment is studying at Cologne University, requested my recipe for moussaka. When I was typing it out on my computer I noticed that Microsoft Word had highlighted with a red underscore the word 'aubergines', indicating a spelling mistake. I applied the spell check function and it suggested 'aborigines'. I decided to stick with aubergines as although Dean will eat anything and everything and the substitution of aborigines for aubergines in the Greek national dish would provide an interesting alternative, they might be pretty hard to come by in Germany.     However it immediately occurred to me that although rather thinner on the ground than they used to be, aborigines are still fairly easy to come by in Australia; as are computers installed with a Microsoft Word programme which is likely to tell any Australian who, like me, happened to be compiling a moussaka recipe and typing in the word aubergines, to use aborigines instead. Which poses the question, is it possible that aborigines are now thinner on the ground than they used to be because Australians are using them as a moussaka ingredient?     This theory might seem a little fanciful to anyone who has never visited Australia and had the misfortune to taste an Australian sausage, but I have, and you can take my word for it that if Australians are capable of eating their version of sausages they are quite capable of eating anything. Bill Gates might have even more to answer for.