Aubergine Stew (Recipe)

Ingredients

4 whole aubergines, cut in half

Olive oil

Salt and freshly ground black pepper to taste

1 Spanish onion, chopped

4 clove garlic, chopped

2 round ripe tomatoes, chopped

1 tsp hot pepper sauce

1 tbsp ketchup

1 tbsp chopped fresh parsley for garnish

Steps

1.  Preheat the oven to 200°C, 400°F, gas mark 6.

2.  Brush the aubergines with olive oil and season them with salt and pepper.  Roast the aubergines in the oven on a non-stick baking tray, turning occasionally until soft, about 45 minutes.  Remove from the oven and allow to cool.

3.  Use a spoon to scoop out the flesh of the aubergines.  Reserve the flesh and discard the skins.

4.  Add 2 tablespoons of oil to a large saute pan over medium heat.  Add the onion and garlic; cook until tender, stirring frequently.  Add the aubergine flesh, tomatoes, hot pepper saute and ketchup.  Serve at room temperature in individual ramekins and garnish with chopped parsley.

From : Low-Carbo Cooking