David Rocco, the famous Italian chef on tv, prepared this recipe in one of the episodes of his show David Rocco’s Dolce India. He gave it an Indian tadka using green chillies, coriander and garam masala. While that sounded exciting, I prefer the clean Italian flavours to mixing them with Indian flavours. Also, the eggplants fried in oil have a capacity to drink up copious quantities and since I wanted to take the healthier route, I used the airfryer to bypass the deep frying step. You can easily do this in an oven as well. I have described this in the recipe below
You can either use this dish as a sauce for pasta or as a juicy filling for a sandwich. You can even eat it as it is with a slice of garlic bread or so, for a light lunch. It also makes a delicious topping for bruschetta, as an appetiser
With very few ingredients, it is an authentic Italian dish that is great to have in your repertoire of vegetarian Italian recipes. If you want to add more punch to this, by all means add a few chillies to the olive oil while sautéing the garlic
The original recipe does not use bell pepper, but I find that orange bell peppers add a lovely contrast and sweet juiciness to the dish. If you don’t have bell peppers on hand, you can prepare this dish just with the eggplant and tomatoes, and possibly add a finely sliced onion along with the garlic. This has become one of my favourite eggplant recipes, so do give it a try!
Pomodori e Melanzane – Italian style fried eggplants in tomato sauce
Prep time: 20 minutes | Cooking time: 20 minutes
Serve with pasta, bread or in a sandwich