Eggplant In Garlic And Tomato Sauce

1. 1

   Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins then rinse under cold water. Pat dry with paper towels.

2. 2

   Heat 1/4 cup oil in a large frying pan. Cook 1/2 the eggplant strips until browned all over and soft. Set aside. Repeat with another 1/4 cup oil and eggplant strips.

3. 3

   Add remaining oil to pan and cook onion and garlic, stirring, until onion is soft. Add tomatoes, tomato paste, basil, sugar and 1/2 cup water. Season. Bring to a boil then reduce heat and simmer for 10 mins, or until sauce thickens. Add eggplant and mix until combined. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.