Italian Aubergines in Tomato Sauce

Ingredients

• 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

Directions

1. Heat a large frypan up to hot and add the oil and aubergine and fry until brown on all sides.
2. 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.
3. Great hot or cold!
4. note: When cooking aubergines, don’t be put off by the fact that they soak up a lot of the oil like a sponge; just continue cooking.