I found this recipe whilst having a recent cookbook clear out. I seem to accumulate cookery books, but only use a handful of recipes from each. Some books I have never used so I sometimes donate them to charity shops or leave them down in Cornwall for guests to use on rainy days. This recipe is taken from a magazine, but as the page was ripped out, I have no idea which magazine. Make sure to bake this until the aubergines are silky soft so they melt in your mouth. You could also add a little crumbled feta just before baking if you wish.
5-6 tablespoons olive oil
2 medium aubergines – cut in half along their length
1 onion – finely chopped
2 cloves garlic – finely chopped
½ teaspoon ground cumin
2 teaspoons dried oregano
400g or so of ripe tomatoes – chopped
½ teaspoon sugar
Small bunch of parsley – chopped
1-2 teaspoons of tomoato puree diluted with 50ml or so of hot water
Preheat oven to 190C.
Heat the oil in a large frying pan. Add the aubergines and cover. Fry on both sides until softened. This takes about 15-20 minutes and keeping the lid on helps keep in the moisture. When done, transfer to a oven proof dish.
Return the pan to the heat and fry the onion gently until softened. Add the garlic, cumin and oregano and fry for a further 2-3 minutes. Now add the tomatoes, 100ml water and the sugar. Cover and simmer for 15 minutes. Stir in the parsley then spoon the tomato mixture over the aubergines.
Pour the diluted tomato puree into the bottom of the dish, then bake for 45 minutes. Can be served hot from the oven or at room temperature.