After convincing the waiter to give me the recipe, he said the secret lies in a good tomato sauce, to which you add the aubergines.
4 medium onions
5 cloves garlic, chopped
4 tins chopped tomatoes
4 tbsp brown sugar
1/2 bottle red wine
1 large handful fresh parsley, chopped
1 large handful fresh coriander, chopped
Season to taste
Add after cooking: 3 large handfuls chopped, green olives
Cut the aubergines in half lenghtwise and roast in oven for about 15 mins on 200C. Meanwhile, heat some oil in an oven proof dish and fry the garlic and onion for a couple of minutes. Add the tomatoes, brown sugar, red wine and chopped herbs.
Remove the aubergines from the oven, and cut them into inch size cubes (approx). Add to the tomato sauce, then drizzle a generous amount of extra virgin olive oil over the dish.
Put the lid on and bake the mixture on 150C for 4 hours.
Stir in the chopped olives when the dish has finished cooking.
Serve hot with food or at room temperature with toasted pita bread as a healthy snack.
Note: this dish will only get better after a day or two, when the flavours have had time to mingle. This recipe makes a huge batch, so freeze portion sizes or keep in fridge, covered, for up to a week!