Ingredients for 1 Litre
| Qty | Unit | Description |
|---|---|---|
| 0.40 | Kg | Eggplant |
| 0.20 | Kg | Tomatoes |
| 0.01 | Kg | Honey |
| 0.06 | Kg | Champagne Vinegar |
| 0.20 | Kg | Onions |
| 0.01 | Kg | Garlic |
| 0.20 | Kg | Chicken Stock |
| 0.07 | Kg | Olive oil |
| 0.02 | Kg | Salt |
| 0.01 | Kg | Pepper |
Method:
- Marinate the egg plant and tomatoes with salt pepper and some olive oil and roast in the oven
- Heat remaining olive oil and saute chopped onions and garlic
- Add roasted tomatoes and egg plant and add chicken stock
- Stew on a low flame and cook until soft
- Remove from flame add honey and vinegar and blend the sauce
- Pass through a strainer and season with salt and pepper