Aubergine roasted in Tomato Sauce
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This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.
Ingredients
| 1 | whole |
eggplant
Diced into large cubes 1.5cm |
* |
| 1 | large |
onions
cut into 4 then sliced |
|
| 1 | clove |
garlic
crushed |
|
| 800 | grams |
tomatoes, canned, crushed
tinned chopped tomato |
|
| 1 | large |
olive oil
plenty |
* |
Directions
Dice the aubergine into large chunks and put into a baking dish. Douse in olive oil (it soaks up a lot, so be generous) and put into the oven at gas mark 6 for about 15 minutes mixing them up half way.
Meanwhile put some rice on to cook.
While those cook, put the tinned tomatoes and garlic into a pan with another gush of olive oil and some salt. Mix well and let it simmer for 5 minutes.
Once the aubergines are ready, add the onions and tomato sauce and mix together. Return to the oven for another 15 minutes.
Spoon the final mixture onto a pile of rice, and enjoy.
