Eggplant sauce

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Eggplant sauce

Eggplant sauce

Number of litres of sauce about


1 eggplant

50 g minced meat to your taste

2 onions

2 cloves of garlic

1/2 l of brick tomato coulis (passata type)

1 cube of vegetable stock

2 tablespoons of virgin olive oil



1 spoonful of dehydrated basil

Preparation: 18 min
Cooking time: 1 h
Step 1
Put the oil to be heated in a frying pan. Peel the garlic, onion and chop them finely before throwing them into the hot oil. Reduce heat and gently melt for 10 minutes.
Step 2
Meanwhile, remove the stalk from the eggplant and cut it into fairly thin sections, without peeling it. Add the minced meat and eggplant to the pan and let it brown for a while.
Step 3
Open the passata brick from above, in the length so as to obtain a wide opening - all this with care because it will then be used! - and put its contents in the casserole. Fill the empty brick with water and pour with the other ingredients. Repeat the operation by filling it half full this time (25 cl of water).
Step 4
Mix well, add the cube, salt, pepper and basil. Reduce heat to high, cover and simmer for 1 hour. Mix the sauce and serve immediately, making sure to adjust the seasoning if necessary.
Author's note
Very good with a plate of parmesan pasta and meatballs.

I add my grain of salt

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