Eggplants in oil and tomato sauce
Eggplants in oil and tomato sauce
Directions
- Wash the eggplants and cut them in cubes or along side in thin slices, like in the picture. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well.
- Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil.
- When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt.
Ingredients
- 1 kg round eggplants
- 2 – 3 tomatoes, peeled and cut in small pieces
- 2 – 3 medium onions, cut in thin slices
- 1 – 2 garlic cloves
- 150 ml olive oil
- Parsley
- A pinch of sugar
- Pieces of graviera cheese
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Serves/Yields: 4 persons
Difficulty: Easy
Season: Summer
Greek: Melitzanes sti katsarola me tomata
(14 votes, average: 4.43 out of 5)
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(4.08 out of 5)
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