After discovering some beautiful aubergines and tomatoes at the farmer's market, I cooked up a storm with the ingredients I had available. A flavour packed, saffron infused, take on the Italian classic. This dish is a great side option at the dinner table this summer.
Place your cubed aubergine on a baking tray, brush with some olive oil, and roast for 20-25 minutes
In a large pot, heat up the olive oil, minced garlic and diced onion for 5 minutes
At this point, spray your 'saffron spray' or add in 2-3 tbsp of saffron thread seeped water.
Add the tomato paste and mix in, then add in the cubed tomatoes and sugar. Mix well and stir regularly over a low-medium heat for about 8 minutes
Once the aubergine is finished, remove from the oven and add to the large pot. Stir through for a few minutes.
Remove from the pot and ready to serve! With rice, a roast chicken or more.
Notes
After discovering some beautiful aubergines and tomatoes at the farmer's market, I cooked up a storm with the ingredients I had available at home. A flavour packed, saffron infused, take on the Italian classic, this dish is a great side dish at the dinner table this summer.
