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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
2 eggplants, cut into ½ inch cubes
2 tablespoon olive oil
5 garlic cloves, finely chopped
1 ½ pounds tomatoes, chopped
salt and black pepper
2 teaspoon sugar
olive oil for shallow frying
2 zucchini, cut into 1 inch slices
1 large onion, halved and sliced
2 sweet peppers, deseeded and sliced
1 ounce freshly chopped coriander
Place the aubergine cubes in a colander, sprinkle liberally with salt and leave in the sink or over a large bowl for 1 hour to draw out the juices. Rinse the aubergine cubes under cold running water and dry well on kitchen paper.
Heat the olive oil in a large saucepan, add the garlic and sauté until golden. Add the tomatoes, salt, pepper, and sugar and simmer for 20 to 30 minutes until reduced to a thick sauce. Set aside. Heat some olive oil in a large frying pan until very hot, add the aubergine and quickly brown on all sides. Drain on kitchen paper and set aside. Reheat the oil, adding a little more if necessary and quickly fry the courgette slices until browned. Drain on Kitchen paper and set aside. Reheat the oil and add the onion and pepper and sauté until soft and golden. Remove the onion and pepper from the pan with a slotted spoon and add to the tomato sauce together with the fried vegetables and the chopped coriander. Mix well and simmer for 5 to 10 minutes until heated through. Serve hot or cold.