Ingredients
1 long shallot
1 large round aubergine
250g small vine tomatoes
EVO oil
salt&pepper
a pinch of hot chilly pepper flakes
Preparation
Preheat a frying pan, add a drizzle of EVO oil and a pinch of salt and toss is the shallot cut in very small dices. Cook at low heat until the shallot is transparent, stirring from time to time.
In the meantime, cut the aubergine a la julienne and halve the tomatoes. Add the aubergine and tomatoes into the pan, and toss around the mix by shaking the pan from time to time or use a wooden spoon to move around the food to prevent sticking.
Season to taste and add in the hot chilly pepper flakes. The medley should be ready in 10-15min.
Serve as side.
Alternatively, add in fresh raw prawns, stir well until the prawns are cooked and serve as pasta sauce for fusilli or penne. A Mediterranean pasta dish :)
