Aubergine or Eggplant In Tomato Sauce
From lorenzo2004 17 years agoIngredients
- 2 medium aubergines (eggplant), cut into inch cubes shopping list
- 1 small onion, finely sliced shopping list
- 2 cloves of garlic, crushed shopping list
- 1 small carrot, cut into little dice shopping list
- 5oz (150g) Mozarella cheese, sliced up shopping list
- 1 14oz (400g) can chopped tomatoes shopping list
- a generous pinch of dried oregano shopping list
- olive oil shopping list
How to make it
- In a large frying pan, heat up a generous drizzle of olive oil (medium heat), and fry the aubergine pieces for 6-8 minutes, until they have softened and have taken on a golden colour. Set the aubergine to one side.
- In the same pan, heat up another drizzle of olive oil and fry the onion and carrot together for 5 minutes. Add the crushed garlic and cook for a further minute.
- Add the can of tomatoes, plus the oregano, then bring to the boil and simmer for 5 minutes. You can add a splash of water if it's getting too dry.
- Return the aubergine to the pan and heat through for 2 minutes. Season to taste.
- Divide the food between 2 warmed plates. Scatter over the mozarella, and serve.
People Who Like This Dish 4
- leonora5 Kleinemonde, ZA
- jo_jo_ba Oshawa, CA
- clbacon Birmingham, AL
- lorenzo2004 Cardiff, GB
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