I love a richly cooked, ripe eggplant that’s absorbed all the fertility friendly polyunsaturated fatty acids of the olive oil it was baked in. This is a recipe inspired by Imam Biyildi, a turkish dish where eggplants are stuffed whole and simmered in tomatoes. Roasted or sautéed eggplants go perfectly with bolognaise sauce and are a great gluten and grain-free alternative to zucchini noodles or pasta.

Tomato Garlic Roasted Eggplant

2 tbsp olive oil

1 brown onion

4-5 baby eggplants

4 garlic cloves

6 ripe tomatoes diced or 2 x 400g tins of tomatoes

1 cup of vegetable stock

parsley, basil or other garden herbs of choice to serve

Cut Eggplants in half lengthwise and sprinkle the cut surfaces with salt, leave for 20 minutes and then rinse in water. This drawers out bitterness.

Preheat oven to 190C

Meanwhile, Add the oil to a casserole dish that is suitable for both stove top and oven. Slice the onion and sauté in olive oil for 10 minutes until soft and golden. Add the eggplants to the onions with the tomatoes, stock and the garlic and simmer for 10 minutes. Season the vegetables. Turn the eggplants over and place the casserole dish in the oven for 40 minutes.

Top with herbs, bolognese (see below) and a little cheese of your choosing if you like. Mozzarella would work well, as would parmesan, and even feta.

Simple Bolognese

Olive oil

1 onion

1 garlic clove

4-500g of beef mince

tin of tomatoes

1 tbsp tomato paste

2/3 cup of stock

Add olive oil to a skillet and sauté the onion until brown and golden - about 5 - 7 minutes. Add a pinch of salt to the onion and then the mince, stirring until browned. Add in the tomato paste, tomatoes, garlic and stock. Simmer for at least 10 minutes but up to 40. The longer you simmer the sauce the sweeter and more robust the flavour. If simmering for longer be sure to add extra liquid so it doesn’t dry out.

Variations: Add vegetables of choice. Grated carrot, zucchini and cauliflower work well.