Barchette di Melanzane

Time: 30 minutes to prepare and 3hrs to cook

Serves: 6

Ingredients:
2 aubergines cut in half lengthwise. Sprinkle with salt and leave to drain in a colander for about an hour.
50 mls extra virgin olive oil, for frying
2 medium Spanish onions, peeled and sliced into 1cm

Tomato sauce:
75 mls extra virgin olive oil
2 medium Spanish onions peeled and sliced into 1 cm
3 cloves of garlic sliced
Salt and pepper to taste
400g blanched fresh or tinned tomatoes
2 tablespoons of dried oregano leaves
1 tabs tomato paste
80 mls Rose or white wine
½ teaspoon of chilli powder

Method:
The aubergines: rinse, squeeze out gently and dry thoroughly.

Sauté in the olive oil all over, cut side first, until golden brown.

Heat the EVOO in a pan, add the onion and garlic, season with salt and pepper, add the oregano & slowly sauté covered for at least 45 minutes without browning. Make a space in the centre of the pan and add the tomato paste, turn up the heat and fry the tomato paste for 2 minutes. Add the wine and reduce for another 2-3 minutes, then add the tomatoes and chilli, mix everything together, check the seasoning and simmer for another 10 minutes.

Neatly place the aubergines flat side up in a roasting pan and top evenly with the sauce.

Cover tightly with aluminium foil and bake for 3 hours at 150c in the oven.

Serve at room temperature.