A flavorful Italian aubergine eggplant recipe in tomato sauce.
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.