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Home Corn Casserole Jiffy With Kernel Corn

Aubergine or Eggplant In Tomato Sauce Recipe

Ingredients

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.

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The Cook

lorenzo2004 Cardiff, GB

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