Aubergine (egg plant) and tomato

Prep time: 50 min Cook time: 15 min Serves: 2 servings

Ingredients:

2 eggplants
3-4 cups of homemade tomato garlic sauce
1/2 cup olive oil
a handful of parsley
150 g feta cheese optional
For the tomato garlic sauce:
2 pounds San Marzano or Roma tomatoes
1/4 cup olive oil plus 2 tbs more
3-4 crushed garlic cloves
salt

Method:

Make the tomato garlic sauce (can be made in advance):
Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.
Place in a pot with 1/4 cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes)
When almost all the moisture evaporates, and the sauce begins to slightly stick to the bottom, add the remaining 2 tbs of olive oil and cook a few more minutes
Turn the heat off, and add the crushed garlic cloves, plus more salt.
Meanwhile, cut eggplants lengthwise in 1/4 inch thick slices - about 7-8 pieces from each eggplant. Brush both sides of each piece with olive oil and salt. Use all the 1/2 cup oil for both eggplants.
Place slices on a baking sheet, cover with aluminum foil and roast at 450 for 25-30 min
After 30 minutes, remove foil and roast for additional 5-10 min until a nice golden crust forms.
Assemble the dish:
In a skillet, or baking dish, start alternating layers of tomato sauce and a layers of eggplants, until you finish them.
Put in the oven for 5-10 more minutes.
Cool to a room temperature, sprinkle with fresh parsley, and serve with lots of feta and a good crusty bread.

Viktoria's Table
Eggplants in tomato garlic sauce - Viktoria's Table
Light, and easy, this dish of roasted eggplants in tomato garlic sauce packs a ton of flavor.

jcallaghan / The-Cookbook

Aubergine (egg plant) and tomato #278

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