I'm not for cooking out on a limb and I love to follow a recipe. But finding a relish or an easy Neapolitan Sauce for my crumbed eggplant was not easy to find even using Google.
So with some help from the garden forum I was able to try out a bit of this and a bit of that and see how it came up.
Surprise, surprise I didn't die from food poisoning.
So what did I use to make the sauce. I'm glad you asked:)
Red onion diced
Fresh basil leaves
Dried oregano leaves
dried chilli (1 was more than enough)
Bit of water to give it some moisture
I just gently cooked the onion & garlic in the oil and then added the rest and cooked it until it was just how I wanted it for the top of my eggplant.
Eggplant was sliced and salted for 30 mins while I did the sauce. The washed the salt off and coated the slices in flour, egg and then dry breadcrumbs.