Eggplant has got to be one of my favourite vegetables. You can do so much with it.
This particular recipe is actually a Lebanese meza dish that I’ve made into a pasta sauce.
The original recipe is cooked and then eaten cold as part of spread of dishes called a meza. Lots of plates with lots of tasty food spread out on a table and shared between family and friends. Its a very social way of eating.
And this is a very simple recipe….
To a large fry pan add 2 tbls olive oil and sauté 1/2 an onion that you’ve finely sliced. Once the onion has softened and started to brown a little add some eggplant (one medium sized or two small) that you’ve chopped into large pieces. Let them cook for a few minutes, stirring often so they don’t stick to the fry pan then throw in two diced large tomatoes, 2-3 chopped cloves of garlic and if you like it spicy, a couple of finely sliced chillies.
Season with salt and pepper, add a couple of tablespoons of water, stir well, cover and let simmer gently for about 20-25 minutes or until the eggplant is cooked.
I like to add a few kalamata olives and a bit of fresh basil in at the end.
Boil up your favourite pasta, stir it through the sauce and serve.
So simple, so delicious.