1kgaubergine (eggplant), half of the skin peeled off in stripes, cut into 2-3 cm (1 in) dice
200mlolive oil, I use a mild extra virgin, divided
1smallonion, finely chopped
1red romano pepper, cored and deseeded, cut into 1 cm (⅓ in) dice
2garlic cloves, finely sliced
200gtomato, fresh or canned (if not in season), roughly chopped
1tspsugar, or to taste
extra virgin olive oil, to garnish
flat-leaf parsley, to garnish
pul biber (Aleppo pepper), to garnish
salt and pepper
How I make it
Preheat the oven to 220 °C. Line two baking sheets with baking paper.
Mix the diced aubergine with 150 ml/⅗ cup of the olive oil and some salt and pepper. Transfer to the baking sheets and roast until all the pieces are completely soft, 25-30 minutes or longer.
Meanwhile, place a large, thick bottomed pan or pot over medium heat. Add the remaining 50 ml/⅕ cup olive oil, onion and pepper and fry until softened, but not browned, stirring regularly. This will take 10-12 minutes. Add the garlic and continue frying for another minute, stirring constantly and making sure the garlic doesn't colour. Add the tomatoes and sugar and continue to cook until the tomatoes have released their juices and cooked down a little, stirring occasionally, about 10 minutes. Add more salt and pepper, if needed.
Gently fold the roast aubergine into the sauce. Continue to cook for 5 minutes or more to allow the flavours to mingle, or until your aubergines are completely soft if they weren't already – undercooked aubergines is the only thing that can ruin this dish. Be careful when stirring so the aubergines don’t break and turn into a mash. Take off the heat and leave with the lid on until it has reached room temperature.
Serve at room temperature, topping with a drizzle of extra virgin olive oil and a small scattering of parsley and pul biber, if you like.
Tips & notes
If your tomatoes, whether fresh or canned, are a little lacking in flavour, add a little good-quality tomato paste at the same time as the garlic.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.