Finger eggplant, Tomato and Chili Casserole
Finger eggplant, Tomato and Chili
Casserole
8 medium sized finger eggplant sliced about a cm thick rounds.
12 cherry tomatoes cut in half
1 1/2 cups passata (any brand will do)
4-6 cloves garlic, sliced
1/2 medium onion diced small.
olive oil
2 teaspns pepperoncino (dried crushed chili flakes)
2 teaspn Italian herbs.
salt and pepper to taste
METHOD
1. Fry diced onion in a little olive oil till soft, add the sliced eggplant, a little bit more oil and a sprinkle of salt and fry further, stirring often, till the eggplant changes color. Add sliced garlic, herbs and chili and cook further till an aroma comes.
2. Add the tomatoes and passata, turn down the heat and simmer till it starts to thicken a bit. Season to taste. Garnish with fresh parsley or basil.
3. serve with rice, or noodles or polenta, and some crusty bread.
Casserole
8 medium sized finger eggplant sliced about a cm thick rounds.
12 cherry tomatoes cut in half
1 1/2 cups passata (any brand will do)
4-6 cloves garlic, sliced
1/2 medium onion diced small.
olive oil
2 teaspns pepperoncino (dried crushed chili flakes)
2 teaspn Italian herbs.
salt and pepper to taste
METHOD
1. Fry diced onion in a little olive oil till soft, add the sliced eggplant, a little bit more oil and a sprinkle of salt and fry further, stirring often, till the eggplant changes color. Add sliced garlic, herbs and chili and cook further till an aroma comes.
2. Add the tomatoes and passata, turn down the heat and simmer till it starts to thicken a bit. Season to taste. Garnish with fresh parsley or basil.
3. serve with rice, or noodles or polenta, and some crusty bread.