Antipasto (Eggplant/aubergine)

Recipe By:
Elizabeth
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

Great side dish.
 

Ingredients

  • 2 large eggplants, washed
  • 1/2 cup olive oil
  • 2 tablespoons olive oil, extra virgin
  • 6 cloves garlic, crushed
  • 6 large ripe tomatoes, blanched, seeded, chopped
  • 1 tablespoon tomato puree
  • 1/2 cup water
  • Salt to taste
  • 1 tablespoon parsley, chopped
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Directions

  1. 1. Cut eggplants into thick slices and then thick strips.
  2. 2. Heat oil in deep pan, add quantity of eggplant and stir cook soft (10 mins.).
  3. 3. Remove from pan and add rest of eggplant. Stir cook till soft. Remove with slotted spoon.
  4. 4. Add extra oil to pan and, when hot, add garlic, tomatoes, tomato puree (paste), salt and water.
  5. 5. Simmer till sauce is thick. Add cooked eggplant and stir to combine lightly.
  6. 6. Garnish with chopped parsley. Serve with garlic butter toast.