This is a print preview of "Aubergines And Tomato Sauce (Pomodori E Melanzane)" recipe.

Aubergines And Tomato Sauce (Pomodori E Melanzane) Recipe
by Global Cookbook

Aubergines And Tomato Sauce (Pomodori E Melanzane)
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  Servings: 6

Ingredients

  • 4 x aubergines sea salt and freshly grated black pepper
  • 6 Tbsp. extra virgin olive oil
  • 2 clv garlic peeled and finely sliced
  • 800 gm tin peeled plum tomatoes liquid removed of their juices
  • 1 handf basil leaves minced

Directions

  1. Cut the aubergines into 2.5cm cubes sprinkle with salt and leave in a colander to drain for 30 min to get rid of the bitter juices.
  2. Rinse and dry well on kitchen paper.
  3. Heat half the extra virgin olive oil in a large saucepan and fry the garlic till light brown.
  4. Add in the tomatoes and simmer for at least 40 min till very thick.
  5. In a separate large pan heat the rest of the extra virgin olive oil till it is almost smoking.
  6. Add in the aubergine in batches and fry till brown on all sides.
  7. Remove the aubergine using a slotted spoon and add in to the hot tomato sauce.
  8. Season and stir in the basil.
  9. Serve at room temperature.
  10. Serves 6