Italian Aubergine & Beef
- Small joint of beef
- 2 aubergines, halved
- Olive oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves peeled and crushed
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 400g tin chopped tomatoes
- 2 tbsp green olives
- 250g tub ricotta
Cook the beef to the packet instructions. Preheat oven to 180C and place aubergine halves in a baking dish. Sprinkle with olive oil, season and roast in oven for 40 minutes.
In a pan, heat the oil and add the onion and garlic. Cook until soft and add tomato purée. Cook for a minute and add the vinegar. Simmer for a further minute and then add the tinned tomatoes. Season and simmer for 15 minutes. Stir in the olives.
Spoon the sauce over the aubergines and dollop the ricotta on top. Place in oven for further 10 minutes and then serve with rocket (sprinkled with balsamic vinegar) and the beef.