Aubergine is a misunderstood vegetable. Some love it, some hate it. I strongly believe the latter have never had it cooked right. This recipe creates a soft, sweet juicy sauce from the aubergine and tomatoes, with a smoky warmth from the paprika. This is a really simple week night dinner recipe. The sauce also stores well, so you could batch cook if you want to/keep leftovers for another day. You could also add in lentils if you wanted a high protein/carbohydrate content.
I’ve served mine with wholegrain pasta, but it would be just as good with another grain or a baked potato.
Dice a red onion, and 2 cloves of garlic. Heat gently in a large frying pan with some olive oil. As they’re cooking, dice your aubergine, try and keep the chunks to a similar size for even cooking.
Add the aubergine to the pan with a generous teaspoon of smoked paprika, and a little more oil (aubergines are a bit of a sponge).
Next quarter 8-10 cherry/plum tomatoes and add to the pan, still over a low flame.
When everything starts to soften, add a tin of chopped tomatoes and a tablespoon of tomato puree. Season with salt and pepper. Add more paprika to your taste.
Tear some fresh basil over and serve.