Eggplant and Tomato Stew Recipe

Ingredients

Serve 6

• 4 tbsp extra-virgin olive oil

• 3 lb/1.5 kg eggplants/aubergines, cut into small cubes

• 2 lb/1 kg tomatoes, peeled, seeded, and finely chopped

• 1 bay leaf

• 1 tsp granulated sugar

• 8 cloves garlic, finely chopped

• 8 tbsp milk, boiling

• salt and freshly around black pepper to taste

Method:

1. Heat the oil in a large frying pan over medium heat. Sauté the eggplants for 5-7 minutes, or until tender.

2. Drain well, reserving the oil, and drain on paper towels. Set aside.

3. Reheat the oil in a casserole or saucepan over medium heat. Add the tomatoes and bay leaf and cook until the tomatoes have softened.

4. Stir in the sugar and garlic. Cook over low heat for 5-8 minutes. Remove from the heat and pour in the hot milk. Season with salt.

5. Run the cooked eggplants through a vegetable mill or chop in a food processor. Stir the eggplants into the tomato mixture. Season with pepper.

6. Cook over low heat for 15-20 minutes, or until well blended. Serve hot.