Pan-Fried Aubergines with Tomato, Olives, and Cheese

Slice the aubergines into rounds. Sprinkle with a pinch of salt and set them aside for about 10-15 minutes to draw out excess moisture. Afterward, pat them dry with a paper towel.

Fry the Aubergines:

Heat olive oil in a large pan over medium heat. Fry the aubergine slices until golden and tender on both sides. Remove and set aside.

Prepare the Sauce:

In the same pan, add a little more olive oil and sauté the garlic, onion, and grated carrot until softened and fragrant.

Add the halved cherry tomatoes and cook for a couple of minutes until they start to break down.

Pour in the tomato puree and a glass of water, stirring to combine. Season with salt, pepper, and oregano to taste. Let the sauce simmer for 10-15 minutes to thicken.

Combine and Cook:

Return the fried aubergine slices to the pan, layering them in the sauce. Add pitted olives and cook for an additional 5 minutes, allowing the flavors to meld together.

Add Cheese:

Top with cheese (cheddar, mozzarella, or any cheese of your choice) and cook for a few more minutes until the cheese melts and becomes bubbly.

Serve:

Serve the pan-fried aubergines with the tomato, olives, and cheese hot, garnished with extra oregano if desired.

Serving and Storage Tips: