Aubergine in garlic and tomato

I’m going to share with you a very simple recipe for aubergines in tomato. The beauty of this recipe is that it requires very few ingredients and very little hard manual labour in the kitchen but it is absolutely delicious, especially if you are an aubergine fanatic like me. The aubergines should be so tender as to melt in the mouth and enveloped in a rich, garlicky tomato sauce. I served it with (soft) boiled eggs and some crusty walnut bread; the contrasting textures balanced each other perfectly. It made a perfect light summer-time lunch. 

Ingredients

3 or 4 aubergines

400g tinned tomatoes

1 onion

6 cloves of garlic

brown sugar

paprika

Dice aubergine into generous pieces and put in a colander or sieve. Cover in salt and leave for 15 minutes before thoroughly rinsing.

Put tomatoes in small saucepan on a low heat and simmer, stirring occasionally. It should reduce down into a concentrated paste.

Chop and fry onion in olive oil for 5 minutes. Add aubergine pieces and more olive oil and fry for another 5 minutes. Add chopped garlic. Keep cooking and stirring to make sure the aubergine doesn’t stick. When the aubergine is tender (about 30 minutes, try a bit), add tomato, 1 teaspoon of brown sugar, 1 teaspoon of paprika and salt and pepper. Cook for another 20 minutes or until looks ready to eat!