Aubergines In Tomato Sauce Recipe
Ingredients
| 1 lb. 2 oz. of aubergines, | ||
| Tomatoes | 2 Pound | |
| Onions | 2 | |
| Garlic | 2 Clove (5gm) | |
| Mixed herbs | 1 Bunch (100gm) | |
Directions
Cut up the tomatoes and onions together with the garlic and herbs.
Simmer very gently.
Press through a sieve or mash them to a paste.
Peel the aubergines, and cut them length ways into strips just under 1/2" thick.
Now lay these in the thick tomato paste, in a tightly covered oven glass dish, and bake for 1 hour in a very moderate oven.
Serve in the same dish, just as they are: the aubergines will then be ready almost literally to melt in your mouth, in their exquisite sauce which should, by the way, have a good dash of pepper incorporated in it.
Simmer very gently.
Press through a sieve or mash them to a paste.
Peel the aubergines, and cut them length ways into strips just under 1/2" thick.
Now lay these in the thick tomato paste, in a tightly covered oven glass dish, and bake for 1 hour in a very moderate oven.
Serve in the same dish, just as they are: the aubergines will then be ready almost literally to melt in your mouth, in their exquisite sauce which should, by the way, have a good dash of pepper incorporated in it.
Chef
