Aubergine (egg plant) and tomato

[jcallaghan]

No description provided.

[jcallaghan]

Prep time: 50 min
Cook time: 15 min
Serves: 2 servings

Ingredients:

• 2 eggplants
• 3-4 cups of homemade tomato garlic sauce
• 1/2 cup olive oil
• a handful of parsley
• 150 g feta cheese optional
• For the tomato garlic sauce:
• 2 pounds San Marzano or Roma tomatoes
• 1/4 cup olive oil plus 2 tbs more
• 3-4 crushed garlic cloves
• salt

Method:

1. Make the tomato garlic sauce (can be made in advance):
2. Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.
3. Place in a pot with 1/4 cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes)
4. When almost all the moisture evaporates, and the sauce begins to slightly stick to the bottom, add the remaining 2 tbs of olive oil and cook a few more minutes
5. Turn the heat off, and add the crushed garlic cloves, plus more salt.
6. Meanwhile, cut eggplants lengthwise in 1/4 inch thick slices - about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both eggplants.
7. Place slices on a baking sheet, cover with aluminum foil and roast at 450 for 25-30 min
8. After 30 minutes, remove foil and roast for additional 5-10 min until a nice golden crust forms.
9. Assemble the dish:
10. In a skillet, or baking dish, start alternating layers of tomato sauce and a layers of eggplants, until you finish them.
11. Put in the oven for 5-10 more minutes.
12. Cool to a room temperature, sprinkle with fresh parsley, and serve with lots of feta and a good crusty bread.

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[jcallaghan]

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