This is a great way to preserve the glut of summer tomatoes and eggplant because it freezes perfectly. Top pasta with the sauce or serve with poached eggs and toast for breakfast.
Ingredients
1 quart juliette or cherry tomatoes
3 medium sized eggplant
1 onion
4 garlic cloves
1/2 cup white wine
Method
Slice the onion and garlic thinly.
In a medium pot, heat a glug of olive oil and sweat the onion and garlic with a big pinch of salt until tender.
Halve the cherry tomatoes.
Dice eggplant into medium-sized pieces.
Add the eggplant to the onion mixture and start to cook.
Add the white wine and tomatoes and cook until the tomatoes are stewy and the eggplant is cooked through.