Mediterranean Style Eggplant In Tomato Sauce

6 serves

INGREDIENTS

• 700ml bottle of tomato passata/puree

• 1 bunch of fresh dill (approx 1/3 cup chopped)

• 1 spanish onion, sliced

• 1 leek, sliced

• 2 eggplants, chopped into 2 inch thick pieces

• 1 large red capsicum, sliced

• Salt and pepper to taste

• 2 tsp extra virgin olive oil

• Pinch of himalayan rock salt and pepper

METHOD

01: In a large non stick saucepan heat the olive oil then add the dill, onion and leek and stir until it softens 

02: Pour in the tomato passata, then fill the bottle 1/4 full with water, swish it around to lift off all the remaining sauce stuck to the bottle and then pour it into the saucepan.

03: Add the chopped eggplant, capsicum, salt and pepper and stir well until everything is well combined

04: Cover the saucepan and cook for 20-30 mins stirring occasionally until the eggplant is soft and the tomato sauce is reduced and rich in colour. 

SERVING SUGGESTIONS

• Finish with dollop of greek yoghurt, hummus or a sprinkle of feta

• Enjoy as a delicious side with chicken, fish or meat

• Add raw chicken fillets to the saucepan once the eggplant is cooked, place in a hot oven on 200 degrees celsius and cook for 20 minutes until the chicken is cooked through and serve as a complete meal

• Combine with beans or chickpeas for a good source of plant protein and complex carbohydrates

• Enjoy for breakfast with 2 fried, boiled or poached eggs