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Ingredients
- 1 whole eggplant Diced into large cubes 1.5cm
- 1 large onions cut into 4 then sliced
- 1 clove garlic crushed
- 800 grams tomatoes, canned, crushed tinned chopped tomato
- 1 large olive oil plenty
Method
- Dice the aubergine into large chunks and put into a baking dish.
- Douse in olive oil (it soaks up a lot, so be generous) and put into the oven at gas mark 6 for about 15 minutes mixing them up half way.
- Meanwhile put some rice on to cook.
- While those cook, put the tinned tomatoes and garlic into a pan with another gush of olive oil and some salt.
- Mix well and let it simmer for 5 minutes.
- Once the aubergines are ready, add the onions and tomato sauce and mix together.
- Return to the oven for another 15 minutes.
- Spoon the final mixture onto a pile of rice, and enjoy.
