Braised Eggplant in Fresh Tomato Sauce

Ingredients

• 8 small white eggplants, sliced lengthwise and into equal lengths
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 1 small head of garlic peeled and sliced
• 1 cup tightly packed basil leaves, chopped
• 6 large tomatoes, diced with their juice (about 2 cups)
• 1 tsp fresh grated ginger
• ½ tsp salt
• 1 tsp Aleppo pepper (you can also use ½ tsp red pepper flakes)
• 3 tbsp extra virgin olive oil

Steps

1. Slice eggplants in half lengthwise. Place them on a large colander and sprinkle with 1 teaspoon of salt and let them sit on the colander while you prepare the tomato sauce

2. Heat 2 tablespoons extra virgin olive oil in a large deep skillet. Add garlic and basil and cook for 2 minutes

3. Add diced tomatoes, ginger, ½ teaspoon salt and Aleppo pepper or red pepper flakes and cook over high heat for 15 minutes

4. In the meantime, in a separate large skillet, heat 3 tablespoons of extra virgin olive oil. Add sliced eggplant and cook over high heat for 5 minutes, stirring constantly

5. Once the tomato sauce is ready, add cooked eggplant, lower the heat and simmer for 20 minutes or until the eggplant is tender

6. Serve warm over with rice, couscous or quinoa

Notes