Aubergine in Tomato Sauce

So I recently was surfing the internet and found this list of top blogs... Quite a few food blogs on it, but one that caught my eye was chez pim. And on chez pim, she had a blog on Aubergine in Tomato Sauce which I decided to give a try.

http://chezpim.typepad.com/blogs/2006/09/renas_aubergine.html

Her pictures look prettier. And I didn't use as much olive oil and it still turned out well. I actually also added a little shiraz I had sitting around as well as some garlic and basil. I must say, I don't think that I let this reduce enough the first night which I used over some pasta (Campanelle). It was good, but it wasn't as tasty as I was expecting. So I also used another suggestion of hers and the next day, decided to use the leftovers to make a Baked Campanelle using the sauce. But I first reduced it further and I must say, I think this dish is improved with a day of sitting, the flavors just blended much better! I used a large eggplant instead of the baby aubergines, and it worked just fine. I just quartered the slices. But I can see that using the baby aubergines would make this much more visually beautiful.


I definitely would keep this for use in the future. A good hearty pasta sauce. I am intrigued to use this as a spread on bread.