Tuesday, September 4, 2007


6 large juicy organic tomatoes
1-2 large organic garlic cloves
1 tbsp cold pressed olive oil

4 medium organic onions
2 organic aubergines
1 tbsp saltflakes
1 organic zucchini, sliced.
3 tbsp cold pressed olive oil

Cut aubergines into small cubes, place on a plate, sprinkle with salt, leave for 1 hour.

Pour boiling water over tomatoes and peel them.
Press garlic and fry slowly in a pan.
After a few minutes add sliced tomatoes and cover with a lid.
Continue to cook on a low heat for 2 hours. Stir occasionally. Remove lid for some periods to reduce the liquid.

Meanwhile, chop onions and fry slowly in olive oil, stirring occasionally until lightly golden.
Rinse the aubergines and press out the brown liquid.
Add aubergines to the onions.
Fry for 10 minutes, stirring occasionally.
Add zucchini slices.
Fry for 5 minutes stirring occasionally.
Add a little of the tomato sauce, stir in and turn off the heat.
When the tomatoes are reduced to a sauce, add the other vegetable mixture to it and mix in. Add the chopped basil,

Serve hot or cold. Goes well with tofu or noodles.

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