18
Aubergine surprise
Keith Taylor, United Kingdom
I NGRED I ENTS ( SERVES 4 AS A S I DE D I SH)
3 or 4 medium aubergines, sliced crossways, 0.5cm wide and sprinkled with salt – leave for 30 minutes
1.5kg ripe (preferably plum) tomatoes, washed and liquidised whole
2 finely chopped medium-sized Spanish onions
1.5 cloves of garlic
125ml red wine
half a bunch of fresh parsley (washed, dried and chopped)
bunch of fresh basil (washed and torn)
extra virgin olive oil
1 teaspoon sugar
red wine vinegar
>
Take the aubergine slices that have been
sprinkled with salt, pat them dry and fry in
a wok or something similar in batches using
some olive oil (not too much) until they start to
colour. Put them on a plate covered with kitchen
paper. Repeat until all the slices have been
fried.
Meanwhile, heat some olive oil and fry the
onions and three quarters of the minced garlic
on low heat for 10 minutes until soft but not
brown. Increase the heat and add the red wine
and tomatoes. After boiling, reduce the heat to a
low simmer and add the basil, red wine vinegar
and sugar. Generously add freshly ground black
pepper and a pinch of salt.
Simmer gently until the tomato sauce is thick,
and then add some olive oil and the remaining
garlic. Stir gently.
In a serving dish arrange the cooked aubergine
slices then cover with the tomato sauce,
finishing off with the chopped parsley. It is ready
to eat, but the flavours will mingle and improve
if left overnight. Serve at room temperature,
on its own with a green salad, or with goat’s
cheese and/or anchovies as a bruschetta.
1 HOUR 15 MIN. (AND LEAVE
OVERNIGHT IF POSSIBLE)
EASY
AVERAGE
VEGETARIAN
