Aubergine Alla Norma

• servings: 6 servings
• total time: 55 minutes

Ingredients

3 Aubergines

4 Garlic Cloves

50g Basil

½ tsp Chilli Flakes

1 kg Tinned Cherry Tomatoes

1 tbsp Red Wine Vinegar

Olive Oil

Black Pepper

Salt

Directions

Heat the grill to medium-high and dice the aubergine into 2cm pieces. Put the aubergine onto a tray and whack under the grill for 10 mins, then flip and grill for another 5-10 mins until charred and soft. Remove from the grill and season with salt and pepper.

Slice the garlic and finely chop the basil stalks. Heat a shot of oil in a large pan over a low-medium heat and add the garlic, chilli flakes and basil stalks, frying gently for 3 mins until just golden. Tip in the canned tomatoes and squash them down a bit, simmering for around 15 mins. Add the roasted aubergine and cook for another 15 mins.

Tear the basil leaves and mix through the sauce along with the red wine vinegar, seasoning with salt and pepper. Cool and decant into an airtight container and store in the fridge or freezer.

Notes

Making a great big batch of saucy aubergines is a great way to see in the week. This one is great as it is, or you can turn it into a chickpea bake, a pasta sauce, or a coconutty curry. Enjoy.

Saucy Aubergine, Chickpea & Ricotta Bake: https://www.umami.recipes/recipe/YWOpttNgYVsCwg4VWpqS

Aubergine & Caper Pasta: https://www.umami.recipes/recipe/uVtTer1fqSlfXXLK4UAi

Peanutty Aubergine, Cauliflower & Coconut Curry: https://www.umami.recipes/recipe/hJdSR7NSnzAxm6Zpaxbl