Karuruya eggplant and bacon stewed tomatoes
Eggplants are fried once, so simmering makes them even more melty and become an exquisite stew.
How to make it
1
The Karuru family eggplant strips away the slurping and cuts it all together.
Lightly sprinkle with salt and leave for about 10 minutes, then wipe off the water with paper.
2
Fry in hot oil for 4 minutes and remove in a batter.
3
Chop the onions into pieces and cut the bacon into sticks.
4
Heat 1 tablespoon of olive oil in a pot and fry the garlic and hawk claws. Add bacon to the point where the garlic smells, and add onions when it is browned.
5
Slowly fry over low heat, and when the onions are soft, add the fried eggplant, tomato sauce and water and mix the whole thing.
6
When [5] reaches a boil, finally add shredded basil leaves, olives, and lemon juice and lightly simmer to finish.
Ingredients for 4 people
-
- Kariru family eggplant
- Two
-
- salt
- Small amount
-
- Fried oil
- Appropriate amount
-
- Onion
- 1/2 pieces
-
- bacon
- 200g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Eagle's Claw
- 1 bottle
-
- Tomato sauce
- 300g
-
- water
- 50cc
-
- basil
- 5 sheets
-
- Black olive
- 10 tablets
-
- Lemon juice
- 1 tsp
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
