Ragout D' Aubergines Aux Senteurs De Basilic
|Virgin olive oil||4 Fluid Ounce (120 Milliliter)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed with a little salt|
|Ripe tomatoes||2 , peeled, de-seeded and diced|
|Basil||1 Bunch (100 gm), separate leaves from stalks|
|Sea salt||To Taste|
|Freshly milled black pepper||To Taste|
1 Peel and dice the aubergines into 2.5 - cm / l-in chunks.
2 In a heavy saucepan, heat the oil and add onion and garlic.
3 Saute until golden in color.
4 Add in the aubergines along with tomatoes, basil stalks (tied up with string) and basil leaves (snipped with scissors.)
5 Cover and cook in the oven at 400 degrees farenheit ( 200° C/Gas Mark 6 ) for about 45 minutes until the juice s are thick.
6 Remove the basil stalks.
7 Finely chop the anchovy fillets and combine together with ragout.
8 Correct the seasoning carefully as the anchovy fillets are salty enough.
9 Serve hot.