1 Large or 2 small eggplants diced
8 Cloves of garlic fried in olive oil til golden
½ White onion (diced)
½ Spanish onion (diced)
1 Medium zucchini (diced)
1 Large tomato (diced)
300ml of chopped, peeled Italian tomatoes or prepared bottle of pasta sauce
10 Basil leaves
Salt & Pepper
- In a heavy based pot add oil, eggplant, onions, zucchini, 4 cloves of garlic, fresh chopped tomatoes and basil. Cook for 30 minutes over low heat until vegetables soften.
- Add tomato pasta sauce and cook for 1 hour until evenly come together in a sauce.
- Serve with grilled lamb, fish or chicken.
- Use as a pasta sauce or in lasagne.