Italian Aubergines In Tomato Sauce Recipe
A flavorful Italian aubergine eggplant recipe in tomato sauce.
2 large aubergines (eggplants), remove pointy tops and cut into slices
100ml olive oil
2 garlic cloves, finely chopped
400g very ripe tomatoes, cut into chunks (or 1 tin drained tomatoes)
10 fresh basil leaves, torn into big pieces
Salt and pepper to taste
Heat a large frypan up to hot and add the oil and aubergine and fry until brown on all sides.
Add the garlic and fry for 1 more minute. Add the tomatoes and fry for 5 minutes. Reduce the heat, then add a generous pinch of salt and pepper and the basil. Let the flavours combine for a few more minutes.
Great hot or cold!
note: When cooking aubergines, don’t be put off by the fact that they soak up a lot of the oil like a sponge; just continue cooking.