Sugo alle melanzane (Aubergine sauce)

Serves 4

180ml oil for frying
400g aubergine cut into cubes
4 tbsp extra virgin olive oil
1 garlic clove, finely chopped
400g tinned plum tomatoes, chopped
handful of fresh basil, finely chopped
salt & pepper

1. Heat the oil in a large frying pan and cook the aubergine cubes until golden. Remove, drain and place of kitchen paper.

2. Meanwhile, heat the olive oil in a pan, add the garlic and sauté over a medium heat. Add the tomatoes and cook for 10 minutes.

3. Add the fried aubergine cubes and basil, season with a pinch of salt and pepper, and continue to cook for a further couple of minutes.

4. remove from the heat and use accordingly.

(Gennaro Contaldo - Gennaro's Easy Italian)