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Aubergine Hash

Aubergine Hash with Spicy Tomato Sauce

For the aubergine hash
Half an aubergine, diced
Half an onion, chopped
Couple of cloves of garlic, chopped
Half tablespoon finely chopped black olives
2 tablespoons olive oil
Juice of half a lemon
Slice of bread, broken into fine crumbs
Teaspoon dried herbs (I used oregano)

For the sauce
Half an onion, chopped
Half a green pepper, chopped
200g tinned chopped tomatoes
Pinch of Cayenne Pepper
Teaspoon of dried Cumin (optional)

What to do:-
Heat 1 tablespoon of oil in a large frying pan.
Add the aubergine chunks, onion, garlic and olives.
Cook for about 15 minutes.
Once the aubergines are soft, add the lemon juice, breadcrumbs and herbs.
Stir well and cook for a further 5 minutes.

Meanwhile, fry the onion and green pepper in a frying pan over a medium heat for about 5 minutes until they start to soften.
Add the tinned tomatoes, cayenne pepper and cumin.
Stir well.
Simmer for 10/15 minutes until the sauce is nice and thick.