Our little veggie garden is reduced this year, we planted only peppers, aubergines and tomatoes as we were too late back from England to plant much more and we will head off to the cooler shores of the English South Coast again before all the vegetables have been harvested.
Never mind, we are still trading with neighbours and this year we have an impressive crop of aubergines (eggplants). Interesting for me as a cook as Big Man has never been a huge fan, but he knows I love them. It makes me think about different ways of serving them to see if I can convert him. I don’t think he’ll be signing up for Aubergine Weekly yet (if such a magazine existed), but he’s eaten everything I’ve made so far without that look on his face. You know, the one children do when they are about to put a sprout/piece of liver/most hated food into their mouth!
Today’s dish was a quick one as it was so hot. We ate it with Socca, but more of that another day.
Ingredients (to serve 2 as a main dish)
- One large aubergine thickly sliced and cooked on the griddle or barbecue on both sides until lightly charred (no need to salt and don’t brush with oil if doing on the bbq as you’ll only end up setting fire to them)
- About two cups of tomato sauce (this was prepared in advance) Soften 3 crushed cloves of garlic in olive oil, then add 1 kilo of crushed peeled tomatoes, 2 tablespoons of tomato purée, half a teaspoon of salt, a few good grinds of black pepper, half a teaspoon of sugar (if required), a glass of red wine and a few stalks of basil leaves. Simmer for about an hour, remove the basil and it’s ready. This will give you about 6-8 cups of sauce
Cut the grilled aubergines into bite sized pieces and simmer in the sauce for about 10 minutes and you’re done! This is also wonderful cold and great over pasta.