Aubergine Ragout

Until Paola gave me this recipe, I couldn’t cook an aubergine to save my life. Now I have them at least once a week and I’ve cooked this so many times I know the recipe by heart. Unlike many, Paola doesn’t salt her aubergine before cooking, but cooks it for a very long time until it’s absolutely soft and tender. The ragout goes beautifully with pasta or grilled meats, but I sometimes eat it just on its own drizzled with a little olive oil because it’s so good. Use the best quality tomatoes