“LEBANON” Lebanese aubergines

• 3 aubergines
• 1kg peeled tomatoes
• 1 teaspoon of tomato puree
• 2 tablespoons of sugar
• 2 tablespoons of vinegar
• 1 clove of garlic
• 1 tablespoon of sunflower oil
• Salt

Carefully wash the aubergines and cut them into thin slices. Sprinkle the aubergine slices with salt and leave for about 1 hour to drain, then use kitchen paper to dry them off.

In a frying pan, fry the aubergines in sunflower oil. The aubergines must be soft and tender.

Pour the peeled tomatoes into a large saucepan and mash them. Then add the tomato puree, sugar, salt, vinegar and crushed garlic. Cook on a low heat for about 10 minutes.

Arrange the aubergines on a plate and pour the tomato sauce on top.

Serve cold.