Aubergines Portuguese

• 2 large Aubergines
• 6 large Tomatoes or 1x396g can Tomatoes
• 2 Shallots
• 1 clove Garlic
• 50g Butter
• 1 tbsp Olive Oil
• Flour
• Salt and Pepper

Skin and slice aubergines. Put them on a plate, and sprinkle with a little salt to extract water; leave while you make the Portuguese sauce.

Skin and slice the tomatoes if fresh.

Peel and chop the shallots and garlic and saute in half the butter and oil.

Add the tomatoes and cook for 15 minutes.

Meanwhile, dry the aubergine, dip in flour and fry crisply in the rest of the fat. Season.

Arrange in a dish and pour the sauce over the aubergine.