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Aubergines in tomato sauce

Serves 4
Prep Time 20 mins
Cooking 24 mins
Level low

Ingredients

  • 2, medium sized Aubergines
  • 2 sticks Celery
  • 3 Carrots
  • Onion
  • 200g Mayor Polpa with Basil
  • 10 pitted Green Olives
  • 2 tablespoons Capers
  • 100g Roasted Almonds
  • 100g Raisins
  • 2 tablespoons Honey
  • small bunch Basil Leaves
  • 3 tablespoons Pinto's Pride Red Wine Vinegar
  • Extra Virgin Olive Oil
  • Sea salt and ground black pepper
Dice the aubergines and fry them with a very small amount of oil in a non-stick pan. Dice the celery and carrot and finely chop the onion. Fry the onion in oil, adding the celery and carrot when it turns translucent. Once the vegetables are golden, add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens. Add the aubergines, salt, pepper, capers, olives, raisins, almonds, honey and vinegar. Cook till the vinegar evaporates and the vegetables caramelise. May be served chilled or at room temperature.

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