Good ingredients = good food. And this is the perfect example of that. An everyday meal.
This is summer abundance right here - and perfect for all of those over-ripe tomatoes you haven't gotten around to eating.
A really simple sauce, for rice, pasta or on toast. if you start with amazing ingredients for this, I promise you - it will taste amazing!
6-8 big overripe tomatoes
2 small-medium eggplants, chopped into small cubes
1 small head broccoli or cauliflower, chopped finely
2 cloves of garlic, crushed
1 shallot (or "onion"), chopped finely
1 chilli, chopped finely
1 heaped teaspoon good black pepper
2 big pinches of sea salt (to taste)
8 tablespoons of good olive oil
1 tsp rapadura sugar
*Optional: Home-Preserved Tuna (or if store bought, look for "sustainably fished" tuna)
- Put fry pan on to a slow heat, add 2 tablespoons of olive oil. Throw shallot, chilli and pepper into the pan, let them "melt" down for about 10 minutes.
- Throw in all the tomato (with juices), garlic and sugar - turn the pan up to a high heat, put the lid on and bring to a gentle boil. Stir occasionally.
- A few minutes later - add to the pan, the eggplant and finely chopped broccoli/cauliflower (as thin as you can get) - use the stem as well! Stir occasionally. Keep the pan on high for about 5 minutes, until it all begins to "fall apart".
- Then, reduce the heat to a slow simmer - add tuna (optional), salt and remaining 6 tablespoons of olive oil. Simmer for half an hour.
- Now, it's ready to serve, however you desire!