Aubergines And Tomato Sauce (Pomodori E Melanzane) Recipe

1. 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. 2

   Rinse and dry well on kitchen paper.

3. 3

   Heat half the extra virgin olive oil in a large saucepan and fry the garlic till light brown.

4. 4

   Add in the tomatoes and simmer for at least 40 min till very thick.

5. 5

   In a separate large pan heat the rest of the extra virgin olive oil till it is almost smoking.

6. 6

   Add in the aubergine in batches and fry till brown on all sides.

7. 7

   Remove the aubergine using a slotted spoon and add in to the hot tomato sauce.

8. 8

   Season and stir in the basil.

9. 9

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.