1. Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft. 2. Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out. 3. Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally. 4. Mix with aubergines and the rest of the ingredients. 5. Season to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
