IMG_7420

Ingredients:

  • 6 eggplants (medium size)
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • 1 garlic clove
  • 6 leaves fresh basil
  • salt
  • oregan
  • Canola oil
  • Method:

    • dice the eggplants and fry until brown in hot Canola oil.
    • Dry them well with paper towels.
    • in another pan put the garlic and olive oil until it becomes brown.
    • Then add tomatoes and cook for 2 minutes
    • add fried eggplant and salt, simmer all together.
    • add chopped fresh basil or oregano.