Ingredients portion 6
Salt to taste
Sugar 1 teaspoon
Tomatoes 1.5kg
Onions 2 pieces
Olive oil 175 ml
Eggplant 2kg
Cooking instructions 40 minutes
1 Peel the aubergines and cut them into cubes. Then put them in a saucepan, cover with water, add a pinch of salt and simmer for 15 minutes. Drain and dry in a colander.
2 Heat the olive oil in a large frying pan, add the finely chopped onion and cook over a low heat, stirring, for 8 minutes until lightly browned. Add the skinned and finely chopped tomatoes and cook for another 10 minutes, crushing with a spatula.
3 Allow the sauce to cool slightly, then purée it in the blender, return it to the pan, stir in the sugar and add the aubergines. Season with salt and cook over a low heat for 10 minutes. Serve at once.
