This is a classic summery Italian dish perfect for hot weekend lunches accompanied by cold meats, cheeses and fresh bread. It is very quick to prepare and can be served warm or cold.
What you need
2 large eggplants
1 cup olive oil
3 cloves garlic crushed
3 large ripe tomatoes chopped
1 tablespoon tomato puree
½ cup water
Thoroughly wash the skin of the eggplant and remove both ends. Slice along the length into ½ cm-1cm slices and then in half. Slice them into stick shapes that are ½ cm x ½ cm.
In a pan on a medium heat, heat the oil (yes the whole cup) and cook the eggplant in batches for about 3-4 minutes until soft, remove them and set aside.
In the same pan add garlic and tomatoes, cook for about 2 minutes stirring. Then add the tomato puree and water and cook for about another 10 minutes until the liguid has reduced and the sauce is thick.
Add back the eggplant a good grind of pepper and large pinch of salt. Mix to combine all the flavors and transfer to a dish to serve.
Try the mushroom antipasto to liven up your Italian table.