My mom’s old but gold recipe, which happens to be quick and easy too. It’s great served with rice, couscous, pasta, quinoa or just with a simple green salad.
You’ll only need a few ingredients and minutes for this:
1 tin of tomato /400g/
2 garlic clove
1 big handful of basil
1. Heat the oil in a large frying pan. Chop the onion and garlic into small pieces, place them in the pan and roast for 1-2 minutes.
2. Cut the aubergines, the tomatoes into dices, put them also in the pan and roast also for a few minutes.
3. After a short time of roasting, pour the leftover tomato juice on the aubergines, add a little water too, and cook for about 20 minutes.
4. Season it with salt, pepper and chopped basil. Serve it with brown rice, couscous or quinoa. Enjoy!