Aubergines with Napolitaine Sauce

• 1 large aubergine
• 100g plan flour
• Pinch of salt
• 1 beaten egg
• 150 ml milk.
• 397g can chopped tomatoes
• 1 chopped onion
• 1 crushed garlic clove(optional)
• 1 teaspoon dried oregano
• 1/2 bay leaf
• 2 tablespoons chopped fresh parley
• 1 tablespoon tomato puree
• 2 teaspoon sugar
• 150 ml red wine
• Salt and pepper

Cut the unpeeled aubergine into half inch thick slices. Sprinkle with salt, cover and leave for 30 minutes.

Meanwhile prepare the sauce. In a frying pan soften the onion and garlic in the hot oil. Add all the remaining ingredients and bring to the boil. Simmer for 10 minutes.

Remove the bayleaf. Thicken with cornflour, if necessary.

Sift the flour and salt into a bowl. Add the egg and gradually stir in the milk to make a smooth batter. Wash the aubergines and dry thoroughly in absorbent paper.

Dip the aubergine in batter and drain any excess.

With the basket already lowered into the hot oil, fry in batches for 3 - 4 minutes at 190°C until crisp and golden. Serve with sauce.