Ingredients
Eight large tomatoes
One large eggplant
Five or six cloves of garlic
Handful of basil leaves
Three or four inch chunk of dried sausage
Olive oil
Thyme
Salt
Pepper
Two tablespoons of harissa
Two or three splashes of balsamic vinegar
Handful of crumbled italian hard cheese
Preparation
Cut the eggplant into slices half an inch or so thick. Place them around in a wide pan with high sides so they almost cover the pan. Rub thyme over them, and salt them. Pour a couple of tablespoons of olive oil over them. Cut four of the tomatoes in halves and place face down over eggplants. Place three of the garlic cloves in there with them, intact with skins. Put the whole dish in oven for about an hour, on 300 degrees. Afterwards the skins of the tomatoes will probably have popped up, so remove them. Meanwhile cut up the other four tomatoes, and crush rest of garlic and mince, and warm a few tablespoons of olive oil on stove. Put in garlic and leave for a few minutes until fragrant, then add tomatoes. Cook for a bit then add the roasted tomatoes and eggplant, plus garlic (remove skins first). Cut up sausage into small bits and add, along with harissa. Put on low heat for around forty minutes or more, stirring regularly. Add basil, after shredding the basil with your hands plus cheese. Cook for five more minutes then turn off heat. Pour in three splashes of balsamic and mix well. Serve with pasta.
