Garlicky Slow Braised Tomato and Aubergine
An incredibly versatile veggie dish which can be served on its own or as an accompaniment.
Servings: 4 people
- 6 tablespoons olive oil
- 3 aubergine diced
- 4 beefsteak tomatoes diced
- 2 garlic cloves crushed
- Handful dill roughly chopped
Heat the olive oil in a very large saucepan and when hot place in half of the aubergines.
After a few minutes when they have started to soften and shrink put in the rest of the aubergines. Cook on a low heat for 20-30 minutes, stirring frequently, until they are starting to turn golden and translucent.
Add in the tomatoes and the garlic cloves and plenty of seasoning.
Cook on a low heat for about an hour, then remove from the heat (here is where you can add in some dill).
Can be served hot or at room temperature.
Calories: 335kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1592mg | Fiber: 14g | Sugar: 21g | Vitamin A: 2910IU | Vitamin C: 54.6mg | Calcium: 68mg | Iron: 1.8mg