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.
Wash the eggplants, cut off the green top and cut them into four parts to form wedges.
Wash the tomatoes and cut them into pieces.
Pour the extra virgin olive oil, tomatoes and eggplants into a saucepan with a lid.
Cook over low heat for 30 minutes with the lid on; halfway through cooking add half a glass of water and salt to taste.
For those who like it, fresh parsley or mint can be added halfway through cooking.
Saucepan with lid
Store in the refrigerator for 48 hours.
Eggplant in tomato sauce in a pan can be stored in the refrigerator for 48 hours. It is recommended to serve it piping hot with a little toasted bread.
Italia
| Energy (kcal) | 20.51 |
| Carbohydrates (g) | 3.05 |
| of which sugars (g) | 3.05 |
| Fat (g) | 0.15 |
| of which saturates (g) | 0.03 |
| Protein (g) | 1.05 |
| Fibre (g) | 1.74 |
| Salt (g) | 0.02 |
