Aubergine and Tomato
This is a delicious and quick way of preparing aubergine which can be used in a multitude of different ways. This goes great with the malawach, on rice, with noodles or just on its own as a quick lunch.
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 large aubergine, cubed
1 medium onion, finely chopped
2 cloves of garlic, minced
3 semi-dried tomatoes, finely chopped
3 medium tomatoes, skinned and chopped
1 green chilli, seeds removed, finely chopped
1 tsp tomato paste
Good pinch of sugar
Sea salt and black pepper
Method
Pour a good glug of olive oil on a hot frying pan over medium-high heat. Add the onion and chilli first with a pinch of salt. Fry for a minute before adding the aubergine cubes.
Cook the onion, chilli and aubergine together in the hot oil for a further 5 minutes, moving everything around the pan. Add another pinch or two of salt along with the garlic and a few crack of black pepper.
Next, add the skinned chopped tomatoes along with the chopped semi-dried ones.
Add the pinch of sugar as the tomatoes break down into a sauce.
Add the tomato paste and cook for another 5 or 6 minutes. You want the aubergine pieces to be nice and soft and smother in a thick spicy tomato sauce.
