3 tbsp oil
1 aubergine, diced
400g can chopped tomatoes
1 tbsp tomato puree
salt and pepper
Fry the onion and garlic in 1 tablespoon of oil for 5 minutes, add the aubergine and the remaining oil and continue to cook until soft (5-10 minutes). Add the rest of the ingredients and seasoning and simmer gently for 30 minutes. Serve with pasta.
This was something else I cooked for the freezer. I had a few things in the fridge that were on the verge of going to the bad side so decided to have a day of cooking, get them all used up and stored in the freezer. I have no idea at what point I came over all sensible.
Taken from: Vegetarian Grub On A Grant by Cas Clarke