Photo: Simon LambertIt has come to that time of the year where the tomatoes are still clinging to the vine, desperately trying to grasp the sunlight. I find autumn tomatoes are still wonderful, perhaps not so sweet or tender. However, they are perfect for cooking with. This combination of tomatoes, eggplant and basil is a homage to summer. Serves 4-6 as a side Prep time 1 hour Skill easy Cooking time 20 min Ingredients 2-3 (600g) eggplant, cut into bite-sized pieces Salt Olive oil 2 onions, sliced 4 cloves garlic, sliced thinly 500g tomatoes, cut into bite-sized pieces 1 tsp red wine vinegar 1 tsp sugar (optional) 12 basil leaves, torn 30g flat leaf parsley, roughly chopped Cracked pepper Method This step is optional but I recommend salting the eggplant, to remove excess moisture. This will help them cook and caramelise. Place the diced eggplant in a colander or sieve and sprinkle with 1 tablespoon of salt, place over a bowl and leave for 30 minutes. Rinse with cold and water and pat dry. Preheat the oven 190°C (170°C fan forced) Add 2 tablespoons of olive oil to eggplant and toss to combine. Line a baking sheet with paper and spread over the eggplant. Bake for 10-15 minutes, turning occasionally. While the eggplant is cooking, add 1 tablespoon of oil to a large fry pan. Add the sliced onions and cook over a moderate heat for 3 minutes. Add the sliced garlic and cook for a further minute. Now add the chopped tomatoes and stir to coat in the onions, cook for 5 minutes. Check on the eggplant, if it is soft and caramelised add to the pan of tomatoes, stir together. Add the red wine vinegar and sugar, season with salt and pepper. Tear in the basil and simmer for 5 minutes. Best eaten warm with good bread and a few crunchy leaves.
