Eggplant & Tomato Sauce
- Yield: 2 1x
Description
This Eggplant & Tomato Sauce is a healthy way to incorporate more veg into main and side dishes. Give it a go!
Ingredients
Scale
1 small eggplant
100g tomato paste
2 garlic cloves
1 red onion
1 tsp dried oregano
2 tbsp extra virgin olive oil
150ml water
Salt & pepper to season
Instructions
- Heat the oil in a heavy-based pan with a lid that fits well
- Slice the aubergine in half and place flesh side down into the heated oil
- When the eggplant is sealed and flesh slighted browned it’s time to finish the cooking by steaming
- Stand by your water and pot lid
- Moving fast to trap the steam, pour approx 50 ml of water into the pan and trap the steam that combines with the hot oil with the lid
- Keep the lid on for 5 minutes to let the pressure of the steam soften the eggplant
- When you hear the water has dried out and the pan starts to sizzle it’s complete
- Remove the eggplant from the pan and set aside
- Slice then finely dice the garlic and onion
- Heat the remaining oil in the same pan
- Add the garlic and onion, saute till soft
- Add the tomato paste and stir until heated through
- Add herbs, water and seasoning, let it simmer slowly
- Dice small the cooked eggplant and add to the pan
- Stir through allowing the sauce to thicken
- If it’s too dry you may add more water
