Recipe
Melanzane alla sarda
Aubergines stewed in a pan with tomato, garlic, parsley and a dash of vinegar: a simple, savoury summer side that's just as good warm or at room temperature.
Ingredients
Serves: 6
- Aubergines 1 kg
- Ripe tomatoes 400 g
- Garlic 2 spicchi
- Parsley un mazzetto
- White wine vinegar 1 cucchiaio
- Extra virgin olive oil q.b.
- Salt, pepper q.b.
Method
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Cube the aubergines into 2 cm pieces. Leave them in a colander with a pinch of coarse salt for 20 minutes to release water, then pat dry.
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Score the tomatoes with a cross, dip them in boiling water for 30 seconds, peel and dice them.
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In a wide pan heat 4 tablespoons of oil with the unpeeled garlic cloves. Add the aubergines and brown 10 minutes, stirring, until they begin to colour.
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Add the tomatoes, salt, pepper and cook covered on medium-low heat for 20 minutes, stirring occasionally.
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Deglaze with vinegar, let it evaporate and continue uncovered another 5 minutes so the sauce thickens.
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Remove the garlic, finish with chopped parsley and a drizzle of raw oil. Serve warm or at room temperature.