3mediumaubergine (eggplant), partly peeled and cut into 3 cm cubes (c. 600 g/21 oz total)
1largepotato, peeled and cut into 1 ½ cm cubes (c. 200 g/7 oz)
olive oil, for frying (I use a mild extra virgin)
flat-leaf parsley, finely chopped, to garnish
salt and pepper
Tomato sauce
3Tbspolive oil, I use a mild extra virgin
4garlic cloves, finely chopped
400gtomato, shredded or peeled and chopped
1tsppul biber (Aleppo pepper), (optional)
salt and pepper
How I make it
Sprinkle the aubergine cubes with a little salt. Leave for 10 minutes, then wipe completely dry. This helps improve the flavour of the aubergines.
Meanwhile, heat a large thick bottomed frying pan with high edges over medium heat. Add enough oil to cover by 1 cm.
Fry the aubergines and potatoes until golden on the outside and soft inside, adding more oil as necessary and turning every once in a while to ensure even cooking. Do this in several batches, making sure not to overcrowd the pan. I do this in four rounds (each vegetable by itself). Each batch will take a few minutes. Drain on kitchen paper.
Heat another thick bottomed frying pan over medium heat. Fry the garlic in the olive oil until it smells wonderful, but the garlic hasn't yet coloured, 20-30 seconds. Add the tomato and mix well. Leave to simmer until reduced to a thick sauce. Season with salt, pepper and chili flakes (if you like). Take off the heat.
Transfer the vetables to a serving bowl. Top with the tomato sauce and scattering of finely chopped flat-leaf parsley. Serve at room temperature, mixing the tomato sauce and vegetables before serving if you so prefer.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.