Melanzane brasate in salsa di pomodoro fresco

Ingredienti

• 8 small white eggplants, sliced lengthwise (you can also use 4 long Japanese eggplants, sliced in rounds)
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 1 small head of garlic peeled and sliced
• 1 cup tightly packed basil leaves, chopped
• 6 large tomatoes, diced with their juice (see note)
• 1 tsp fresh grated ginger
• 1/2 tsp salt
• 1 tsp Aleppo pepper (you can also use 1/2 tsp red pepper flakes)
• 3 tbsp extra virgin olive oil

Preparazione

1. 1

   Slice eggplants in half lengthwise. Place them on a large colander and sprinkle with 1 teaspoon of salt and let them sit on the colander while you prepare the tomato sauce

2. 2

   Heat 2 tablespoons extra virgin olive oil in a large deep skillet. Add garlic and basil and cook for 2 minutes

3. 3

   Add diced tomatoes, ginger, 1/2 teaspoon salt and Aleppo pepper or red pepper flakes and cook over high heat for 15 minutes

4. 4

   In the meantime, in a separate large skillet, heat 3 tablespoons of extra virgin olive oil. Add sliced eggplant and cook over high heat for 5 minutes, stirring constantly

5. 5

   Once the tomato sauce is ready, add cooked eggplant, lower the heat and simmer for 20 minutes or until the eggplant is tender

6. 6

   Serve warm over with rice, couscous or quinoa