Aubergine (Eggplant) and Tomatoes

Serves: to serve 2

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

2 medium-sized - aubergines (eggplant)

4 medium-sized - tomatoes

1 clove - garlic

3 tablespoons - corn oil

- salt and pepper

Peel the aubergines and cut into small pieces. Peel the tomatoes and discard the 'wet' seeds from the centre. Roughly chop the remaining flesh. Peel and finely chop the garlic. Heat the oil in a pan, add the aubergine and stir-fry for three or four minutes. Add the tomato and garlic, then salt and freshly-ground pepper to taste. Cook over a medium heat for about 30 minutes until the aubergine is tender. Serve with any meat - beef, pork, chicken, ham - this mixture always works well.