This is a strictly vegan plate very common in my country – at least the eggplant part. It is a traditional food this time of year that the eggplants are at their peak and are very tasty. Basically, it is eggplants cut vertically in the middle coated with a rich tomato sauce flavored with garlic and mint.
I bought these eggplants in the farmers’ market along with the tomatoes and the sweet potato of course; also, I used the near expiry tomatoes I had – we need ripe ones!
Ingredients: 4 eggplants cut in middle vertically, 1 sweet potato cut in middle vertically, 4 chopped tomatoes without their skin, 3 medium sized onions sliced, 4 chopped garlic cloves, 1 shot of molasses (instead of sugar), 70gr of tomato paste, 2 tbsp of chopped parsley (I used some I save in my freezer), 2 tbsp of chopped mint (same – keeping in my freezer), 1 cup of olive oil, salt and pepper to taste (I didn’t use salt as I have diet restrictions so use at your discretion)
I must say that the sweet potato is my idea – you can use solely eggplants. Also, the more olive oil the better. Moreover, you can use red wine in your sauce – it amplifies flavor.
Chop your onion and sauté in half the olive oil in medium fire in a deep pot. Once withered, add the garlic and toss. Slowly add the chopped tomatoes, the parsley, and the mint. You will see that tomatoes have a lot of liquids which will gradually evaporate. Add the molasses and the tomato paste and let your sauce reduce in liquids for about 20’. Toss with a wooden spoon regularly. Season well.
Lay some grease proof paper on a large shallow tray. Place on top your eggplants along with the sweet potato - which you have cut vertically - the one next to the other. Coat your vegetables with some of the remaining olive oil and season. Place the tray in pre-heated oven at 200 C for 45’ and let your vegetables roast. After the time has passed, take your tray out of the oven, check with a fork that your vegetables are done and pinch them with the fork so as the tomato sauce penetrates the flesh. Lay the tomato sauce on top of the eggplants and the sweet potato, pour the remaining olive oil all over your food, and let it roast in the oven for another 20’.
Once baked, take the tray out of the oven, and let the food cool down before you eat. Normally it is eaten at room temperature or even cold.
Enjoy!