The tomato sauce is ridiculously gorgeous! So lovely and fresh and warm. Love the basil and the delicious vegetables too, this is definitely a winner. Aubergines are rich in potassium and nasuin. The tomato sauce is a brilliant source of lycopene which is a potent antioxidant that fights cancer and heart disease. This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox.
Makes 4 servings
- 4 baby aubergines
- 2 tablespoons extra virgin olive oil
- fresh ground black pepper
- juice of half a lemon
For the filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 large courgette, finely chopped
- small handflu of fresh basil leaves
For the tomato sauce:
- 1 tablespoon (15ml) extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 600g ripe tomatoes, skinned, deseeded and chopped or 500g tinned chopped tomatoes
- 2 tablespoons (30ml) tomato paste
- low sodium salt and freshly ground black pepper
Slice off the aubergine tops and halve them lengthways. Cut a crisscross pattern in the flesh and place them cut side up in a large roasting tray. Brush with 2 tablespoons of olive oil and the juice of half a lemon. Season with freshly ground pepper.
Roast the aubergines in the oven for approximately 20-25 minutes until the flesh is softened.
Meanwhile, make the tomato sauce. Heat the olive oil in a heavy-based frying pan. Add the onion and garlic and cook over a low heat for 5 minutes until soft and transparent. Add the chopped tomatoes and tomato paste. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Season with a little salt and black pepper.
To make the filling, heat the olive oil in a heavy based frying pan. Add the onion and garlic and fry gently for 5 minutes until softened. Add the chopped courgette and continue cooking for 10 minutes stirring frequently, until the courgette is soft. Mix in the basil leaves.
Spoon the filling mixture over the aubergines in the roasting tray and return to the oven for a few minutes to heat through.
Put the aubergines on a serving plate and spoon over the tomato sauce.