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Add a photoServings: 6
Ingredients
- 4 x aubergines sea salt and freshly grated black pepper
- 6 Tbsp. extra virgin olive oil
- 2 clv garlic peeled and finely sliced
- 800 gm tin peeled plum tomatoes liquid removed of their juices
- 1 handf basil leaves minced
Directions
- 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.
- Rinse and dry well on kitchen paper.
- Heat half the extra virgin olive oil in a large saucepan and fry the garlic till light brown.
- Add in the tomatoes and simmer for at least 40 min till very thick.
- In a separate large pan heat the rest of the extra virgin olive oil till it is almost smoking.
- Add in the aubergine in batches and fry till brown on all sides.
- Remove the aubergine using a slotted spoon and add in to the hot tomato sauce.
- Season and stir in the basil.
- Serve at room temperature.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 119 | 98% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.06g | 0% |
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