From our book One: Pot, Pan, Tray
knob of butter
400 g aubergines, cubed and salted to extract water
1 large onion, sliced
3 cloves garlic, minced
2 tins (400 g each) whole tomatoes, chopped
½ cup (125 ml) white wine or stock
3 bay leaves
2 Tbsp (30 ml) tomato paste
1 tsp (5 ml) each salt and sugar
500 g baby marrows, thinly sliced
2 sprigs fresh oregano
800 g calamari rings
2 sprigs basil, leaves only
chopped fresh parsley to garnish
grated Parmesan cheese to serve
1. Heat the oil and butter in a heavy-bottomed pan. Add the aubergines, cook while stirring until browned on all sides. Reduce the heat. Push the aubergine cubes to one side of the pan, add a splash more oil, then add the onion and garlic and cook until the onion is translucent.
2. Add the tomatoes, wine ( or stock), bay leaves, tomato paste, salt and sugar. Bring to a boil, then cover, reduce the heat and let simmer for 10 minutes. Add the marrows and oregano, cook for a further 2-3 minutes.
3. Add the calamari and cook, stirring, until it turns a clear white, about 2-3 minutes.
4. Stir in the basil leaves.
5. Serve with chopped parsley and grated Parmesan.
Panel: The sauce for this dish is a fantastic base for any home-cooking. Make a large batch, let it simmer for a bit longer, about 30 minutes, for deeper flavours to develop and store it in the freezer until needed.