Well yesterday, the plan actually was, to cook Steph's aubergine and tomato sugo for lunch, but then I realized she used garlic confit, that I didn't have in my pantry. I thought, it wouldn't be the same with fresh, so I decided to take her recipe as the basis for my lunch.
While I was waiting for the aubergine to get baked, I peeled a nice clove of garlic, chopped it and roasted in olive oil until it got golden brown. Then I added a can of chopped tomatoes among a bit of dried oregano and fresh basil. I cooked it for about 10 minutes, then I passed it through a sieve. When the aubergine was ready, I peeled and chooped it with my flat wooden "spoon" and added it to the tomato sauce among some ground black cumin and about 3 pinhces of garam masala and cooked for about 5 minutes together with fresh cocktail tomaotes. At the end I seasoned with salt, pepper and dried chilli, added some fresh mint, fresh goat cheese and roasted walnuts. That's it! This weekend I am gonna prepare Steph's garlic confit and make her version of this delicious sugo as long as the aubergine season is blooming.