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Baked aubergines with tomato

Silky aubergines in a tangy tomato and basil sauce with Gruyère.
Servings: 4

Ingredients

  • 340 g aubergines
  • 2 medium onions diced in 1cm squares
  • 6 cloves garlic crushed (or more to taste!)
  • 1 teaspoons + 1 tablespoon olive oil
  • 800 g tinned tomatoes
  • bunch fresh basil leaves as many as you can spare!
  • salt and pepper to taste
  • 1 teaspoon sugar
  • 2 tablespoons tomato purée
  • 200 g Gruyère cheese omit for vegan

Instructions

  • Halve or slice the aubergines, depending on their size and shape. Sprinkle the cut sides with salt and leave to drain in a colander for at least half an hour. Heat one teaspoon of oil in a large frying pan and sear the aubergines on both sides, arranging them in the pan in a single layer (in batches if necessary). You may need a little more oil if frying several batches. Set aside.
  • To make the tomato sauce, soften the onions and garlic in one tablespoon of olive oil over medium heat. Add the tomatoes, blend with an immersion blender and simmer for 15 minutes. Add the sugar and tomato purée and simmer for a further 30 minutes - be sure to stir the sauce every so often as it reduces to avoid it sticking to the bottom of the pan and burning. When the sauce is finished, remove from the heat and blend in the fresh basil. Salt and pepper to taste.
  • Starting with sauce, layer aubergine, tomato and cheese (if using) in a 30cm x 30cm (or similar) baking dish, finishing with a sprinkling of cheese.
  • Bake for 30 minutes at 150c until warmed through and bubbling. If the top is not lightly browned, grill for a few minutes, then serve.

Notes

To make this recipe vegan, omit the Gruyère cheese and add a little extra basil. This tangy tomato sauce is still a delight without the cheese.
Adapted from Memories with Food