Eggplant, Tomatoes & Pine Nuts - Oliviers & Co.

Eggplant, Tomatoes & Pine Nuts

June 30, 2017
Eggplant, Tomatoes & Pine Nuts

The perfect combination of Eggplant, Tomatoes and Pine Nuts for a flavorful summer day.

Eggplant, Tomatoes & Pine Nuts

  • 4 Eggplants
  • 8 ripe Tomatoes
  • 2 tbsp of Oliviers & Co Mediterranean ketchup
  • 1-2 pinches of cane sugar
  • 3 yellow or red onions
  • 2-3 cloves of garlic
  • Oliviers & co Mantinea & Avia Olive Oil
  • 3.5oz Pine Nuts
  • 10 Springs of Fresh Thyme
  • 2 Bay Leaves
  • 1 Rosemary Sprig


Instructions:

Preheat the oven to 400 degrees. Cut eggplants in 2 lengthways, place them on a baking tray, slightly cut the flesh with a knife dividing into squares, add a drizzle of olive oil, sprinkle with salt and bake for 30-35min. Put to one side.

Peal and finely chop the onions. Peal, remove germ and crush the garlic. Plunge the tomatoes 30 secs in a pot of boiling water. Take them out, remove the skin and the seeds then chop. In a pot, fry the onions in 2 tbsp of oil with the garlic, the tomatoes, ketchup, the herbs, the sugar, salt and pepper.

Cook for 10 min over high heat so the tomatoes stick a little, stir with a wooden spoon, turn the heat down to low and let it boil down 30 min. Adjust seasonings to taste. Let cool.

Toast pine nuts in a dry, hot, non-stick pan.

Garnish the eggplant halves with the stewed tomatoes, sprinkle over some pine nuts, add a drizzle of olive oil and serve warm or cold.

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