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Categories:
sunflower oil aubergine onion garlic thyme chili powder cayenne chili pepper sugar tomatoes balsamic vinegar
Viewed: 53 - Published at: 2 years agoIngredients
- 2 Tablespoons Sunflower Oil
- 1/2 whole Aubergine (eggplant), Diced
- 1 whole Small Onion, Diced
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Mild Chili Powder
- 1/2 teaspoons Cayenne Chili Pepper
- 2 Tablespoons Sugar
- 1/2 pounds, 78 ounces, weight Tinned Tomatoes
- 1 Tablespoon Balsamic Vinegar
Method
- In a large frying pan, heat the oil and add the aubergine, onion and garlic.
- After 1-2 minutes, turn the heat down to low and leave to cook gently, stirring occasionally.
- After 5 minutes, add the thyme, spices and sugar, and cook for a few more minutes.
- Add the tomatoes and balsamic vinegar, and turn the heat up to medium.
- Season to taste.
- Stirring occasionally, leave to simmer for 15 minutes, or until the vegetables are soft and the mixture is thick and sticky.
- Serve warm on toasted bread.
