My Cypriot grandmother has always cooked the most amazing health conscious and delicious dishes. One of my favorites has always been a very simple aubergine and tomato dish.
Start with 2 medium sized aubergines, 8 ripe tomatoes (of your choice) and about 10 cloves of garlic (the more garlic the better!)
Slice the aubergine to make 1/2 inch strips, then rub with salt on all sides and set aside to cure. Meanwhile, puree the tomatoes using a blender or food mill.
Mince approximately half of the garlic and thinly slice the rest.
Cover the bottom of a large cooking pot with olive oil, then add the pureed tomatoes. Bring to a boil over medium heat, then add 1/2 cup chopped parsley and the chopped garlic.
Now add the aubergines and the sliced garlic to the sauce (try to insert garlic in between the pieces) Add a little water to fully cover the mixture. Cover and let simmer for about 30 minutes or until aubergines are soft and liquid has cooked down.
Serve and enjoy with rice pilaf, and a dollop of plain Greek yoghurt!