Eggplant in tomato sauce in a pan, simple and tasty with just two ingredients and a little trick to make them juicy! This side dish is a traditional summer recipe, great hot, warm or cold, even for quick sandwiches.
Step 1 of 5: Wash the eggplants, cut off the green top and cut them into four parts to form wedges.
Step 2 of 5: Wash the tomatoes and cut them into pieces.
Step 3 of 5: Pour the extra virgin olive oil, tomatoes and eggplants into a saucepan with a lid.
Step 4 of 5: Cook over low heat for 30 minutes with the lid on; halfway through cooking add half a glass of water and salt to taste.
Step 5 of 5: For those who like it, fresh parsley or mint can be added halfway through cooking.
Recipe by
In summary: Contains nickel
| Average values | Per 100 g |
|---|---|
| Energy | 86 kJ21 kcal |
| Fat | 0.15 g |
| of which saturated fatty acids | 0.03 g |
| Carbohydrates | 3.06 g |
| of which sugars | 3.06 g |
| Fibre | 1.74 g |
| Protein | 1.05 g |
| Salt | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
