Vegetarian

Aubergine (Eggplant) - Tomato Relish is for Dinner.

Aubergine (Eggplant) - Tomato Relish takes 15 minutes to prepare.

Aubergine (Eggplant) - Tomato Relish takes 35 minutes to cook.

Aubergine (Eggplant) - Tomato Relish makes 4 servings.

The ingredients for Aubergine (Eggplant) - Tomato Relish are:

Aubergine or Eggplant, 500 grams
Olive Oil, 3 tbsp
Rosemary, 2 Sprigs
2 Onions, chopped finely
Garlic, 4 cloves
Ginger Root, 2 tsp grated
Coriander seed, 1 tsp
2 chillies , chopped finely
Thyme, fresh, 2 sprigs
Red Ripe Tomatoes, 5
Red Wine, 120mls
Tomato Puree, 2 tsp
Salt, to taste

Here is how you make Aubergine (Eggplant) - Tomato Relish:

Chop the aubergine into small dice, put them in an oven dish coat with olive oil to cover. Add the sprigs of Rosemary and roast in a fairly hot oven until browned and cooked through. Once roasted remove the rosemary and discard.Heat 2 tablespoons of oil in a pan and cook the onion for 5 minutes, then add the garlic, coriander, chillies and leaves from the thyme. Cook for another 2 minutes. Chop the tomatoes into dice and add to the pan with the puree and red wine. Bring to the boil and then simmer for about 20 minutes until the sauce is reduced and thickened.Add the roasted aubergine and cook for another 10 minutes stirring occasionally to ensure the sauce is thickened but not sticking.Season with salt and serve with pasta.Number of Servings: 4Recipe submitted by SparkPeople user JELLIBEEN.

The nutritional information for Aubergine (Eggplant) - Tomato Relish is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 185.1

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 53.3 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 5.3 g
• Protein: 2.9 g

Aubergine (Eggplant) - Tomato Relish is Italian cuisine.

The dietary needs meet for Aubergine (Eggplant) - Tomato Relish is Vegan