Aubergine in tomato sauce

Easy to form and absolutely delicious, Turkish Eggplant in spaghetti sauce should get on everyone's food list!

INGREDIENTS

1 kg eggplant, partially peeled and dig 2-3 cm cubes

150 + 50 ml vegetable oil (I use sweet extra virgin)

1 small onion, finely chopped

1 red Romano pepper, seeds removed and seeds removed, dig 1 cm cubes

2 cloves garlic, thinly sliced

200g ripe tomatoes, coarsely chopped (or canned equivalent if tomatoes aren't in season)

1 teaspoon sugar, or to taste

extra virgin vegetable oil , for garnish

flat leaf parsley, for garnish

pul biber (Turkish pepper flakes), for garnish

salt and pepper

INSTRUCTIONS

1.Preheat oven to 220 C (430 F). Line two pans with parchment paper.

2.Mix the diced eggplant with 150 ml of vegetable oil and a pinch of salt and pepper. Transfer to a baking sheet and bake until all parts are completely tender, 25-30 minutes approximately .

3.Meanwhile, place an outsized saucepan or heavy pot over medium heat. Add the remaining 50 ml of vegetable oil , onions and peppers and sauté until soft but not golden, stirring regularly. this may take 10-12 minutes. Add the garlic and still fry for a moment , stirring constantly and ensuring the garlic is colorless. Add the tomatoes and sugar and continue cooking until the tomatoes release their juices and are slightly cooked through, stirring occasionally, about 10 minutes. Add more salt and pepper, if necessary.

4.Gently fold the roasted eggplant into the sauce. Continue cooking for five minutes approximately to combine the spices, or until your eggplant is basically soft if it isn't cooked through - undercooked eggplant is that the only thing which will spoil this dish. take care when stirring in order that the eggplant doesn't break and switch into a puree. Remove from heat and leave the lid closed until it involves temperature .

5.Serve at temperature , garnished with a drizzle of additional virgin vegetable oil and a touch parsley and baby porridge, if you would like .