CookEat Recipe
Aubergine Stewed in Tomato Sauce
Peeled aubergine pieces cooked first in butter, then gently stewed in a smooth tomato and herb sauce.
Method
Steps
Step 1
Gather the ingredients: 600 g small or medium aubergines; 30 g butter; 4 ripe tomatoes, about 400 g; About 20 g onion, roughly one-eighth of a small onion; 1/2 garlic clove; 15 g celery stalk; A few basil leaves; A small sprig parsley; 1 tablespoon olive oil; Salt and black pepper; A little hot water only if needed.
Step 2
Make the sauce first. Chop the onion, garlic, celery, basil and parsley finely. Cut the tomatoes into pieces. Put all of them into a saucepan together with the olive oil, salt and pepper; start them from cold, without a separate frying step.
Step 3
Cook gently for about 20–30 minutes, stirring occasionally, until the vegetables are tender and the tomato liquid has reduced to a lightly creamy sauce. Press through a sieve, discarding skins and coarse fibres.
Step 4
Peel the aubergines and cut into bite-sized chunks, about 2 cm. Melt the butter in a broad pan, add the aubergine and cook gently for about 5–8 minutes, turning until the pieces have taken up the butter.
Step 5
Add the smooth tomato sauce and simmer gently for about 20–30 minutes, turning carefully, until the aubergine is thoroughly tender but some pieces retain their shape. Add a little hot water if the sauce thickens before they are ready. Adjust the seasoning and serve hot.
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