Sicilian melanzane.
Cook time: 30 mins | Prep time: 30 mins | Serves: 6
Ingredients.
2 x eggplants, medium size
1/3 cup extra virgin olive oil
1 tablespoon salt
6 garlic cloves, chopped finely
1 brown onion, diced finely
400g chopped tomatoes
400ml water
1 x bay leaf
2 x stevia drops (or 1/3 teaspoon of sweetener)
15g basil leaves (approximately 3 stalks)
2 tablespoons of grated parmesan
extra olive oil and salt to season
Method.
1. Peel the eggplant roughly, leaving some skin on. Cut into 1.5 cm rounds. Cut across the rounds with 2cm strips. Transfer into a large bowl and add 1/3 cup olive oil and 1 tablespoon of salt.
2. Toss through and get a large frypan on medium heat with olive oil to lightly cover the frypan.
3. Fry eggplant strips in two batches adding a little extra oil for the second batch. Fry for 5-6 minutes until lightly browned and softened. Transfer back into the large bowl and set aside.
4. In the same frying pan add the diced onion, a good drizzle of olive oil and a pinch of salt. Simmer on low for 8 minutes. Add half the chopped garlic and cook for 1 minute more.
5. Then add the tin of chopped tomatoes with 400 ml of water, bay leaf, salt and sweetener. Simmer on low for 20 minutes and set aside.
6. In a bowl, add the torn basil leaves with the leftover garlic and a small pinch of salt.
7. Get a serving bowl and place half the cooked eggplant onto the base, then add half the salsa. Top with the fresh basil, 1 tablespoon of parmesan and repeat the process. Garnish the top with some basil leaves, a little extra olive oil.