You just can’t beat a tasty casserole recipe! There’s nothing more comforting than diving into a hearty aubergine and prune casserole in tomato sauce for lunch or dinner. You will love it!

Serves: 6-8 Prep. time: 20′ + 1h waiting time Cooks in: 1:15′ Ready in: 1:35′

Ingredients
1½ kg aubergines, in thick round slices
vegetable oil for frying
1/4 cup extra-virgin olive oil
1 large onion, grated
24 prunes, pitted
2 garlic cloves, finely chopped
250 g grated tomatoes
250 g tomato juice
1 tbsp sugar
1 tbsp red wine vinegar
1/4 cup parsley, finely chopped
salt, pepper

Method
Step 1
Season aubergines with salt and place in a colander. Set aside for 1 hour. Rinse with water and pat dry using kitchen paper. Cook in a non-stick frying pan in a little vegetable oil until nicely colored on both sides. Drain on kitchen paper.

Step 2
In a large pot heat oil on high heat and cook onion until translucent. Stir in prunes for a few seconds, then garlic and aubergines. Stir a few times. Add all tomato, sugar and vinegar. Season with salt and pepper and when it comes to a boil, half cover the pan with lid and simmer on low heat for 1 hour or until sauce thickens.

Step 3
Sprinkle with parsley and serve with black olives and crusty bread if you wish.

Photo: George Drakopoulos / Food Styling: Tina Webb

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