WHAT?
2 aubergines
2 big tomatoes
Bunch of parsley, 2-3 cloves garlic, ½ onion, 1 sweet red pepper
Pinch of sugar
4 tablespoons red wine vinegar
Salt, pepper
HOW TO?
1️⃣Cut the aubergines in half and cook in boiling water for 30 minutes until soft. Off the heat and let them cool.
2️⃣Chop tomatoes, parsley, garlic, pepper and onion and add in a pan. In medium heat cook the sauce for 10 minutes. Add sugar and vinegar, salt and pepper.
3️⃣Push the aubergines down, add drops of vinegar in each and split the sauce 4 ways. Push the sauce down.
4️⃣Cook in greaseproofed tray in preheated oven at 185 degrees for 45 minutes. Greek yoghurt/parsley to serve.
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