Ingredients
Method
1.Cut eggplant into 1cm slices lengthways; cut each slice widthways into 1cm wide strips. Place eggplant strips in a colander, sprinkle with salt and stand 30 minutes. Rinse eggplant under cold water; pat dry on absorbent paper.
2.Heat half of the oil in large frying pan. Cook half of the eggplant strips until browned all over and soft. Repeat with remaining oil and eggplant strips.
3.Heat extra oil in same pan to cook onion and garlic, stirring, until onion is soft. Add undrained crushed tomatoes, water, paste, basil, sugar and pepper, bring to a boil. Simmer, uncovered, about 10 minutes or until sauce thickens. Add eggplant and serve hot or cold.
