This takes a long time to cook, but actually requires very little effort. I prep all the ingredients in advance, then one by one throw them in a pot and then I can relax while it simmers away to delicious, sweet perfection!
Ingredients 2 tbsp olive oil
2 garlic cloves
1kg brown onions
Salt and pepper
Chop the onions, garlic and tomato, and dice the eggplant into 1cm cubes.
Heat the oil in a large pot over a low-medium heat.
Add the onion and garlic and saute for about 10 minutes, or until starting to soften.
Add the eggplant and stir. Allow to cook through for about 10 minutes.
Add the tomatoes and mix well. Place the lid on the pot and bring the sauce to a simmer. Remove the lid, and leave to simmer for about 90 minutes. Stir regularly as the sauce can stick to the bottom of the pot.
Once the sauce has reduced and has a sticky, thick consistency, it's ready.
I could smell the flavours enmeshed in the recipe
I would be inclined to add fresh torn Basil Leaves 🍃 As an alternative to putting this delicious sauce over .Pasta Pre cook Polenta and place in an oven proof mould and top with sauce .
Sprinkle grated with Parmarsen and Mozzalla Cheese over the top and bake ! Ready when Cheeses melted and golden brown .
Bon Appetite. Lee