John Myers
Contents
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Ingredients
- 8 piece Mini eggplant, approx. 8 x 5 cm
- 10 piece Garlic cloves cut into slivers
- 4 piece Medium onions
- 3 piece Garlic cloves
- 3 Poles Celery
- 2 piece Carrots
- 1 piece Parsley root
- 2 tbsp Arrabiata spice
- 2 Cans Tomato pieces
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- 2 tsp Dried Italian herbs
- 0,25 l Vegetable broth
- 1 Bullet Mozzarella
- 150 g Pecorino and mountain cheese mixed
- Possibly approx. 50 g feta
Instructions
- Remove the stem from the mini aubergines. Cut the garlic cloves into small pieces - as big as almond slivers - and use them to “peck” the aubergines. H. Make 8-10 small cuts in each aubergine with a sharp knife and insert a garlic sliver into each.
- For the tomato sauce, cut the onions, 3 cloves of garlic, celery, carrots and parsley root into small cubes and cook them slowly in about 2 tablespoons of olive oil on a low setting (at least 30 minutes). The vegetables should be nice and soft and translucent, not brown. So let it cook slowly.
- Then add the tomato paste and about 1 tablespoon of sugar and braise with it. Then add the canned tomatoes, season with the Arrabiata spice and salt, pour in the vegetable stock and let the sauce simmer for about 1 hour. Season to taste with salt, sugar and possibly chilli flakes.
- Brush a small roasting pan or casserole dish with a little olive oil and put the aubergines in it (possibly sprinkle with feta cheese, cut into small pieces). Pour the tomato sauce over it. Now put in the oven preheated to 175 ° C and bake for about 45 minutes.
- Spread the sliced mozzarella on top and sprinkle with the grated cheese (if you like you can also use crumbled feta) and bake again for about 30 minutes until the cheese is golden brown. Serve with white bread.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 8.9gProtein: 0.5gFat: 1.5g
