Ingredients
- 500g of ripe tomatoes
- 1/2 a lemon
- 1 chilli
- 1 clove garlic
- 1 good handful of chopped basil leaves
- 1/4 cup extra virgin olive oil
- 1 medium-sized eggplant
- 4 tbsp of extra virgin olive oil
- salt
- 250g of cleaned cuttlefish
- 2 tbsp of extra virgin olive
Method
Peel and seed 500g of ripe tomatoes and chop them roughly into 1cm pieces. Place in a bowl, and add the juice of 1/2 a lemon, 1 chopped chilli, a minced garlic clove and a good handful of chopped basil leaves. Season, add 1/4 cup extra virgin olive oil, stir well and allow to sit for 1 hour.
Meanwhile cut up a medium-sized eggplant into 2cm cubes. Heat 2 tablespoons of extra virgin olive oil on a grill or frypan and fry the eggplant cubes until they have browned and softened. Season with salt and allow to cool.
Cut 250g of cleaned cuttlefish into 4cm square tiles. Heat 2 tablespoons of extra virgin olive oil on a skillet and fry the cuttlefish tiles on high heat until they become golden.
To serve
Serve on the salsa with the eggplant scattered over.
Makes enough for 4.
