About This Recipe
The perfect combination of eggplant, tomatoes and pine nuts for a flavorful summer day.
Ingredients
At Oliviers&Co
Spanish Extra Virgin Olive Oil
2 tbsp Ketchup
Salt from Camargue
2 bay leaves
Pepper
At the market
4 eggplants
8 ripe tomatoes
1-2 pinches of cane sugar
3 yellow or red onions
2-3 garlic cloves
3.5oz pine nuts
10 fresh thyme sprigs
1 rosemary sprig
Directions
Preheat the oven to 400°F.
Cut eggplants in two lengthwise, place them on a baking tray, slightly cut the flesh with a knife dividing into squares, add a drizzle of olive oil, sprinkle with salt and bake for 30-35 minutes.
Peel and finely chop the onions. Peal, remove germ and crush the garlic. Plunge the tomatoes 30 seconds in a pot of boiling water. Take them out, remove the skin and the seeds, then chop.
In a pot, fry the onions in 2 tbsp of oil with garlic, tomatoes, ketchup, herbs, sugar, salt & pepper. Cook for 10 minutes over high heat so the tomatoes stick a little, stir with a wooden spoon, turn the heat down to low and let it boil down 30 minutes.
Adjust seasonings to taste and let cool.
Toast pine nuts in a dry, hot, non-stick pan.
Garnish the eggplant halves with the stewed tomatoes, sprinkle over some pine nuts. Finish with a drizzle of olive oil and serve warm or cold.