This eggplant dish is so yummy and can be used in many ways: On top of pasta, heaped onto crusty pieces of baguette, sourdough or ciabatta (bake the bread in the oven with olive oil beforehand for extra deliciousness). You can serve it with couscous and toasted, slivered almond pieces or else eat it with a crisp garden salad and fresh bread with lashings of butter. If serving with pasta, top with lots of fresh basil leaves and creamy burrata to really make the dish sing!
Makes enough for two people to eat as a main alongside one of the serving ideas from above
2 eggplants, cut into 2cm cubes
2 Tbsp olive oil
16 olives, chopped
400g tomatoes from a can or box
2 garlic cloves, sliced thinly
20g raisins, chopped
1 Tbsp maple syrup
1 Tbsp red wine vinegar
4 stalks of basil, chopped (stalks and leaves)
• Heat olive oil in a frying pan on medium heat. Fry the eggplant in the heated oil, stirring well to coat in the oil. Cook for about 15 minutes, allowing the eggplant to soften.
• Add all of the remaining ingredients. Stir well, bring to a gentle boil and then turn the heat down to medium low. Cover with a lid and allow to cook for 30 minutes, stirring every 5 minutes to avoid any sticking. That’s it! ❤️
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