Stewed aubergines in tomato sauce

May 19, 2019

Stewed aubergines in tomato sauce

Serves 4:

  • 4 medium aubergines
  • 5-6 ripe large tomatoes (choose San Marzano if possible), roughly chopped
  • 4 tablespoons of olive oil
  • 2 cloves of garlic, peeled and crushed.
  • a small handful of basil leaves
  • half a teaspoon of dried oregano
  • a pinch of sugar
  • salt
  • vegetable oil for frying

Cut the aubergines into 2 cm cubes, sprinkle with salt and leave to drain in colander for at least one hour. After that squeeze gently the aubergine pieces to get rid of excess liquid

In a pot or a pan heat up the vegetable oil and deep fry the aubergines until golden on all sides. You may have to do that in batches, it is important not to overcrowd the pot and adjust the heat of the oil to avoid burning.

Place the fried aubergine pieces onto a plate layered with kitchen paper (to absorb extra oil).

In the meantime heat up the oil in a pan and add the garlic cloves. Let it simmer for a few minutes until they turn lightly golden. 

Add the tomatoes and oregano. Season with a pinch of sugar and a bit of salt. Let it cook gently for about 10 minutes. Now add to the sauce hand torn basil leaves, give it a stir and carry on cooking for the next 5 minutes.

Now add the prepared aubergines and simmer everything for a further 5 minutes. 

Check for seasoning and serve warm.


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