Recipe for Aubergines and Tomato Sauce (Pomodori E Melanzane) 
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Yield:
6 )
Ingredients:
Amount Ingredient
4 x aubergines
sea salt and freshly grated black pepper
6 tbl olive oil
2 clv garlic peeled and finely sliced
800 gm tin peeled plum tomatoes drained of their juices
Instructions:
Instructions: Cut the aubergines into 2.5cm cubes sprinkle with salt and leave in a colander to drain for 30 minutes to get rid of the bitter juices.

Rinse and dry well on kitchen paper.

Heat half the olive oil in a large saucepan and fry the garlic until light brown.

Add the tomatoes and simmer for at least 40 minutes until very thick.

In a separate large pan heat the rest of the olive oil until it is almost smoking.

Add the aubergine in batches and fry until brown on all sides.

Remove the aubergine using a slotted spoon and add to the warm tomato sauce.

Season and stir in the basil.

Serve at room temperature.

Serves 6

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