Navy Fruit Cake

Honey, fruit, brown sugar and dark rum combine to make Navy Fruit Cake quite irresistible!

2 medium-sized aubergines

2 tablespoons vegetable oil

1 medium-sized onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoon salt

½ teaspoon black pepper

1 tablespoon tomato puree

2 teaspoons wine vinegar

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

Half fill a large saucepan with water. Add the aubergines and set the pan over high heat. When the water comes to the boil, reduce the heat to low, cover the pan and simmer for 15 minutes.

Remove the pan from the heat and drain the aubergines in a colander. Place them on a chopping board and carefully peel off and discard the skins. Using a kitchen fork, mash the aubergine flesh. Set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.

Add the aubergine flesh, the salt, pepper, tomato puree and vinegar. Reduce the heat to low and, stirring constantly, simmer the mixture for 5 minutes. Stir in the lemon juice and parsley.

Remove the pan from the heat. Transfer the mixture to a serving bowl and leave to cool. Place the bowl in the refrigerator to chill for 1 hour before serving.

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