Friday, April 20, 2007

Eggplant in tomato

I remember eating this dish growing up. It's generally served as a side-dish, but we always had it over rice, as a one-plate-meal. Small meatballs done in the same way, were often served for lazy sunday lunches- you could use veganballs.

Last night I had this as a side, with a simple basil pesto pasta. Today, for lunch over rice.
(Yes, I am running out of ingredients and need to go to the store! :D )

For such a simple dish, it is surprisingly tasty!
Feel free to add herbs, I've used basil & oregano at different times.

Recipe for 4 side serves
2 skinny eggplants, sliced about 1cm (1/4inch) thick
(The 'skinnies' are usually the same length as regular eggplants)
1 clove garlic, minced
2tsp olive oil
1/4tsp chilli paste
1Tbs red wine (optional)
1 tin chopped tomatoes
Salt & pepper to taste

1.Lay slices of eggplant in a baking dish evenly.
2.In a bowl combine tomatoes, chilli paste and garlic, mix well.
3.Pour bowls contents over eggplant.
4.Drizzle wine & olive oil over the top.
5.Bake in a pre-heated 200C(350F) oven for about 20minutes.
6.Give everything a good stir, and return to oven for about 10 more minutes.

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