Just-cooked tomato sauce
Photo by Michael Craig
This could be used lots of ways. The ingredients should retain shape and texture. I put it across eggplant slices but you could use this as a starter or lunch with a salad. Serve with some bread or grate some parmesan across it. Use it as a side dish with grilled fish or meats.
- Set the oven to 180 degC
- Slice the eggplant, lengthwise into 5 or 6 slices.
- Set the slices in a baking dish and add half a cup of olive oil and quarter of a cup of water.
- Put into the preheated oven and cook till the eggplant has coloured but does not burn.
- This will take about 20 minutes, turn the slices once after 10 minutes. Adding the water keeps the eggplant moist. Keep warm.
- In a heavy-based pan warm 3 tbsp olive oil.
- Add the onion and garlic.
- Cook gently for 5 minutes.
- Add the tomato paste and cook for another 5 minutes.
- Add the diced peppers and cook till soft.
- Add the diced tomatoes and the rest of the water.
- Turn up the heat and cook till the sauce is a spoonable consistency.
- Add the herbs and, if you want, the olives and spring onions.
- Spoon over the eggplant slices.