John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 2 garlic cloves
- 1 onion(s)
- 1 carrot(s)
- 1 can of tomatoes, peeled, at least 400 ml
- 3 tbsp olive oil
- Sugar
- salt and pepper
- Vegetable broth, instant
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Cut the eggplant into approximately 1×1 cm cubes. Place in a bowl and sprinkle with salt, then stir and let stand for a few minutes. The salt prevents the eggplant from absorbing the oil while frying. Meanwhile, peel and grate the carrot and finely chop the onion. Finely slice the garlic. Add the garlic and olive oil to a pan. Sauté the eggplant, garlic, and carrot over medium heat, adding the finely chopped onion after a few minutes. After another 4 minutes, deglaze with the peeled tomatoes and then simmer gently over low heat. It is recommended to cover the pan with a lid, as otherwise a lot of the liquid will evaporate. Alternatively, you can easily add more water if necessary. Simmer the sauce for at least 15-20 minutes. The eggplant should be soft, not rubbery, and should be able to be crushed with your tongue. Season to taste with salt, pepper, vegetable stock powder, and sugar. Serve with your favorite pasta.
Facebook Comments