Karuruya eggplant and bacon stewed tomatoes
The eggplant is first deep-fried, and then simmered to make it even softer, resulting in a delicious stew
How to make it
1
Remove the stem from the eggplant and cut into chunks.
Sprinkle a little salt on it and leave it for about 10 minutes, then wipe off the moisture with paper towels.
2
Fry in hot oil for 4 minutes and remove to a tray
3
Chop the onion into chunks and cut the bacon into strips
4
Heat 1 tablespoon of olive oil in a pan and fry the garlic and chili pepper. When the garlic becomes fragrant, add the bacon, and when it starts to brown, add the onion
5
Stir fry slowly over low heat until the onions are soft, then add the fried eggplant, tomato sauce and water and mix well
6
Once [5] has boiled, add the finely chopped basil leaves, olives, and lemon juice and simmer gently until done
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 Olives
- 10 tablets
-
- Lemon juice
- 1 tsp
[PR]
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