Saturday, 30 July 2011

Tomato and aubergine sauce (4 colours)

This makes a large quantity (2 litres) of sauce which can be stored in the fridge or frozen.

Aubergines - 2 large, chopped
Red onions - 2, chopped
Garlic - 8 cloves, finely chopped
Vegetable stock - 300 ml
Dried chilli flakes - 0.5 tsp
Ground coriander - 1 tbsp
Ground cumin - 1 tbsp
Paprika - 2 tsp
Turmeric - 1 tsp
Lemon juice - 2 tbsp
Chopped tomatoes - 4 400 g tins
Fresh herbs - finely chopped

1) Combine the aubergines, onions, garlic, stock, spices and lemon juice in a large saucepan. Cover and simmer for 10 minutes and then uncover and simmer for around 20 until the aubergine pieces are soft and the stock has been absorbed.

2) Add the tomatoes, stir well and cook for a further 20 minutes until thickened.
3) Blend the sauce in batches and mix in fresh herbs of your choice. Use over pasta or to make soup (recipe coming soon).

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