A very tasty summer dish with friend eggplants and a simple tomatoes sauce with garlic and basil, which blends beautifully with the slight bitterness of eggplant and adds flavor and aromas.
If you accompany the eggplant with fresh homemade bread and a good goat cheese, you will have an excellent combination!
1 kg long aubergines
100mL olive oil
For the sauce
3 cloves garlic, crushed
500gram. diced tomatoes, fresh or canned
1 tablespoon tomato paste
½ teaspoon sugar
Fresh basil leaves
Salt and freshly ground pepper
Salt the eggplants and leave in a colander for about 30 minutes. Then rinse and drain well.
Remove from the pan and leave on a paper towel to drain the extra olive oil.
Pour the remaining olive oil into the same pan and when is hot add the grated garlic. Mix quickly and immediately add the tomatoes, tomato paste and sugar.
Simmer the sauce until becomes thick.
Add salt and some freshly ground pepper.
Finally add the fried eggplants, basil leaves and shake well the pan. Boil for one minute and remove from heat.
Serve the eggplants hot or cold.