Italian Aubergines In Tomato Sauce Recipe

A flavorful Italian aubergine eggplant recipe in tomato sauce.

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2 large aubergines (eggplants), remove pointy tops and cut into slices
100ml olive oil
2 garlic cloves, finely chopped
400g very ripe tomatoes, cut into chunks (or 1 tin drained tomatoes)
10 fresh basil leaves, torn into big pieces
Salt and pepper to taste


Heat a large frypan up to hot and add the oil and aubergine and fry until brown on all sides.

Add the garlic and fry for 1 more minute. Add the tomatoes and fry for 5 minutes. Reduce the heat, then add a generous pinch of salt and pepper and the basil. Let the flavours combine for a few more minutes.

Great hot or cold!

note: When cooking aubergines, donít be put off by the fact that they soak up a lot of the oil like a sponge; just continue cooking.

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