Aubergines or Courgettes with Tomatoes

Name: Aubergines or Courgettes with Tomatoes
Ingredients: 750 g (1½ lb) aubergines or courgettes; 4–6 tablespoons oil (use olive oil if serving cold); 375 g (12 oz) tomatoes, skinned and chopped; 2 tablespoons chopped parsley; Salt and black pepper; 750 g (1½ lb) aubergines or courgettes; Salt; 1 clove garlic, crushed; 4–6 tablespoons oil (use olive oil if serving cold); Salt and black pepper

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This dish can be prepared with either one kind of vegetable or both; in the second case, reduce the quantity of each vegetable.

Ingredients

750 g (1½ lb) aubergines or courgettes
Salt
1

Main course
Vegan
Gluten-free

Method

Cut the aubergines or courgettes into moderately thick rounds. Sprinkle them with salt and leave them to drain in a colander for at least ½ hour. Squeeze aubergines dry.

Sauté gently with the crushed garlic in olive oil, turning the slices over once, until they are soft. Add the tomatoes and squash them gently in the pan. Sprinkle with parsley, season to taste with salt and pepper, and