Roasted Eggplant and Tomato Ragu
Method:
Preheat your oven. Slice the eggplant in half, score the flesh and insert optional garlic slices, drizzle with olive oil and salt, and roast until tender. While roasting, sauté diced onion and garlic in olive oil, dont forget to salt, stir in Italian spices and a couple chopped tomatoes, and simmer for 5–10 minutes. Once done, chop the eggplant it into pieces, and add it to the onion/garlic/tomato base. Cook gently until the mixture breaks down slightly, then remove from heat and stir in fresh basil. Serve on bread.
Ingredients:
- eggplant 3 (pieces)
- black pepper 1 (pinch)
- dried thyme 1 (tsp)
- garlic 4 (cloves)
- tomato 3 (pieces)
- red onion 1 (pieces)
- olive oil 2 (tbsp)
- salt 1 (pinch)