2 Medium Aubergines
6 Medium Ripe Tomatoes
4 Shallots
3/4 Table Spoon Tomato Puree
1 Large Garlic Clove
Olive Oil
Rosemary
Lemon Juice
Basil
Peel the aubergine and chop into chunks. Add to a microwave safe bowl with 2 tablespoons of olive oil, a sprig of rosemary, juice of half a lemon, chopped garlic and a good pinch if salt. Combine well and tightly cover with cling film. Cook in the microwave for 9 minutes.
Peel and deseed the tomatoes. I find the easiest way to peel is to place them in boiling water for a few minutes first. Then roughly chop.
Finely dice the shallot and add to a pan with a glug of olive oil. Cook until translucent and then add the tomatoes, puree, sprig of rosemary a pinch of salt. Cook on a low heat until all the water has evaporated and it has melted together.
Once the aubergine is cooked transfer to a large chopping board, leaving the rosemary and any moisture behind. Coarsely chop with a large knife until its a paste but maintaining some texture. Add the tomato mixture on top of the aubergine and fold together with the knife. The add some chopped basil and salt and pepper to taste and fold together again.