Ingredients
- 400g canned diced/chopped tomatoes, drained
- 2 medium aubergines, cut into 1cm cubes
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 50ml extra virgin olive oil
- Juice of 1 lemon
- ½ tsp cumin
- Salt and pepper to taste
- Handful of chopped fresh parsley, or a few basil leaves to garnish
Directions
Step 1
Preheat the oven to 200°C.
Step 2
Toss the aubergine cubes with extra virgin olive oil, salt, and pepper and spread on a baking sheet. Roast for about 30 minutes or until tender.
Step 3
Combine the drained tomatoes, the onion and garlic in a bowl.
Step 4
Once cooked, stir the aubergine into the tomato mix. Squeeze over the lemon juice, add the cumin and adjust the seasoning to taste.
Step 5
Toss the salad a little and set aside for about 10 minutes to allow flavours to mingle.
Step 6
Scatter the parsley over and serve with bread to soak up the juices.
