50g garlic paste or 6 cloves of garlic, minced olive oil for frying.
For the tomato sauce:
200g red onion
1tbps. Finely chopped rosemary
1tbsp. finely chopped sage leaves
1tbsp. freshly chopped flat-leaf parsley
1 bay leaf
2 spring of fresh thyme
100ml extra virgin olive oil
1tbsp. ground paprika
Sea salt and freshly ground black pepper.
For the sofrito
200ml pomace oil
500g white onion
Blitz all the above in food processor until you have a smooth paste.
Make the tomato sauce: using a food processor or handheld blender, blitz together the passata, onion, sofrito, rosemary, sage, bay leaf parsley and thyme. Pour into a pan and add 200ml water. Cover and simmer for 45 minutes until thickened. Season to taste. Stir in the extra virgin olive oil and the paprika and black pepper. Remove from the heat.
Slice the aubergine into 2.5cm rings. Place in a bowl with a little salt, pepper and the garlic paste and leave to marinate for 10 mins.
Place a griddle pan or large frying pan over a medium-heat with a little oil. Grill the aubergine rings, in batches, for approx. 4 minutes on each side or until softened in the middle.
Build stack of aubergine slice into 4 individual plates, then spoon the tomato sauce down one side of the aubergine. Garnish with freshly chopped Greek herbs of your choice and serve.
Ready to take the Veganuary pledge?
Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.