Eggplant and Tomato Sauce Eggplants also known as aubergines belong to the nightshade family of plants and are used in many Italian dishes. Dice the aubergines and fry them with a very small amount of oil in a non-stick pan.

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Drain excess oil and keep aside.

Aubergine in tomato sauce. How to Make Aubergine in Tomato Sauce. If you have fresh parsley chop it and add on top. To make the sauce.

My grandfather who worked in importing and exporting veggies 35 years ago told me that when he received 1 wagon full of eggplants people didnt know what they were and no one bought any. They are nutrient dense and. Paprika powder and fry briefly.

For the tomato sauce take very little oil in a pan and heat it. Cook for 5 minutes stirring occasionally. Pre-heat the oven to 180C fan.

Add tomatoes green chillies garlic and salt. Layer the aubergines in a deep dish then a bit of chopped tomatoes then add the tomato sauce then aubergines and tomatoes and sauce again. Sparingly peel the aubergine.

Season the tomato sauce with rice syrup optional chilli flakes a pinch of salt and the leaves of about 4 stalks of thyme. Bring the sauce to boil and cook simmering for a couple of minutes with a glug of balsamic vinegar. Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.

Dice the celery and carrot and finely chop the onion. Then add the chopped tomatoes and warm them up while simmering. Fry the diced onion and garlic as well as sliced celery optional in hot oil for two minutes.

This will help thin the sauce down a little. Cook for 5 minutes. Heat oil in a thick-bottomed pan and deep fry the aubergine.

Put the lid on and leave to steam over a medium heat for 30-35 minutes until the aubergine is soft. Eggplants in tomato sauce The other week I found out how new to our area eggplants are. Once the vegetables are golden add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens.

Add the tomato sauce water tomato paste and some salt and pepper to taste. Add the tomato puree Worcestershire sauce if you are adding it dried herbs salt and pepper and stir. Now add two Tbsp of tomato.

Add the tinned tomatoes then half fill one of the tins with water and add that too. Tomato paste and 1 tbsp. Place in a pot with 14 cup of olive oil and salt.

Dice the onion and add to your pot ensure its suitable for both the hob and oven on a medium heat with a splash of olive oil. Stir well to dissolve the tomato paste and arrange the eggplants slices back into the pan. Meanwhile mince the garlic measure out your spiced and chop your aubergines into 2-3cm chunks.

Fry the onion in oil adding the celery and carrot when it turns translucent. Dice and put into water immediately.

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