Recipe for the Weekend: Aubergines in Tomato Sauce

Ingredients
for 4 persons

3 cans tomatoes (400 g each, cubed not whole)
3 onions, chopped
6 cloves garlic, finely chopped
1 tsp dried mixed herbs
3 tsp vegetable stock powder
2 tsp sugar
0.5 glass white wine
salt
pepper
2 aubergines
good quality olive oil


Preparation

Heat olive oil in a pan and add chopped onions, put on lid and sweat for 2-3 minutes, until onions are translucent but not burned.
Add garlic and tomatoes, stir well initially to prevent "sticking".
Add herbs, vegetable stock powder, sugar and wine.
Bring to boil and simmer gently for 30 minutes, stirring frequently.
Check seasoning, add salt and pepper, as required.

Cut aubergines into 3-4 mm thick slices.
Sprinkle with salt on both sides and leave for 30 minutes.
Wash off salt and pat dry with paper.
Fry with generous amount of olive oil until brown on both sides.
Drain on kitchen paper.
Arrange in pie dish with alternate layers of tomato sauce.

This dish can be reheated in microwave but also be served cold.
Any remaining tomato sauce can be used later with pasta.

Source: Aubergines in Tomato Sauce
Author: Source: veg-r.org

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