Recipe by Apriena Jugoo Pummer. Brought to you by McCain.
|McCain Oven Chips|
|3 tbsp||olive oil|
|1||onion — sliced|
|3 cloves of||garlic — crushed|
|1 tsp||chilli flakes|
|2 tsp||dried oregano|
|2 tsp||dried thyme|
|1 tbsp||tomato paste|
|1/2 cup||water — and a little more if needed|
|1 can of||canned chopped tomatoes|
|salt and black pepper — to taste|
Cook McCain Oven Chips according to package instructions.
Chop the aubergine into medium-sized chunks, keeping the skin on.
Heat oil in a pot over medium heat.
Add onions and allow to cook for 5 minutes before adding the garlic, chilli flakes, paprika, bay leaf, oregano and thyme.
Next, add the tomato paste, sugar and water.
Add the chopped aubergine and mix well.
Add chopped tomatoes and allow to simmer on medium heat until the aubergine is cooked.
Remove from the heat and garnish with chopped parsley.
Serve with McCain Oven Chips.