John Myers
Ingredients for 6 servings:
- 2 eggplant(s)
- ½ pepper, red
- 1 clove(s) garlic
- 5 sprigs of oregano
- 4 tbsp olive oil
- 75 ml vegetable stock
- some pepper
- some sea salt
- 2 large tomatoes
- 1 pinch(s) of sugar
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Clean the eggplants and cut lengthwise into approximately ½ cm thick slices. Sprinkle the slices with salt on both sides, place them on kitchen paper, and let them draw water for 30 minutes. Then pat them dry. Finely dice the slices and fry them in hot olive oil over medium to high heat until browned. Thinly slice the garlic clove and finely chop the chili peppers. Pick the oregano leaves from the stems and chop them. Add everything to the eggplants and fry briefly. Grate the tomatoes using a coarse grater and add them to the pan with the vegetable stock; bring to a boil. Season with salt and, if desired, pepper and sugar. The eggplant sauce tastes great with lemon chicken thighs (see my recipes), and of course with any other pan-fried dishes.
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