Pomodori e Melanzane

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 4 aubergines
  • sea salt and freshly grated black pepper
  • 6 tablespoons olive oil


Cut the aubergines into 2.5 cm (1 in) cubes, sprinkle with salt, and leave in a colander to drain for 30 minutes to get rid of the bitter juices. Rinse and dry well on kitchen paper.

Heat half the olive oil in a large saucepan and fry the garlic until light brown. Add the tomatoes and simmer for at least 40 minutes until very thick.

In a separate large pan heat the rest of the o