Eggplant with tomato sauce (pizzaiola)

 

Cut the eggplant into thin slices, smear them on both sides with a brush and roasting on plate smooth turning often (you can also fry without flour them.

Chop garlic and capers; put the mixture in a pan with hot oil and hot pepper (optional). Add the chopped cherry tomatoes, the vegetable broth. Cook the tomatoes, then add two tablespoons of extra virgin olive oil and cook for a few minutes. Turn off and let cool.

In a pot with high sides, make a layer of eggplant, then pour a few tablespoons of tomato, then another layer of eggplant and tomatoes and so on. Let stand for at least an hour more rest more are good!

 

Personally I like eggplants spicy, so do not recommend to peel them and put in salt to lose the bitterness just keep the slices soaked in water; on the other hand as a lot of vegetables, eggplant have been selected (not genetically) modified so they are not bitter as before.

 

 

EGGPLANTS n. 2
GARLIC slice 1
CAPERS teaspoon 1
CHERRY TOMATOES gr. 300
EXTRAVIRGIN OLIVE OIL enough  

 

 

Add comment

Security code
Refresh