FRIJE

<< recipes

Eggplant with tomato sauce

A superb light summer dish that is easy to make, eggplant and tomato sauté will bring you freshness and spices!

Vegetarian Vegan Public
Course: Side dish
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per serving: 0,54 €
Energy: 83 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash the eggplant and pat it dry. Cut it into cubes.
  • 2.   Peel the onion and garlic and chop them into small pieces. In a pot, sauté them with olive oil, stirring until they are well cooked.
  • 3.   Once everything is golden and cooked, add the diced eggplant. Cook until it is golden.
  • 4.   Add the can of tomatoes and let it simmer over very low heat for about 20 minutes, stirring occasionally.
    Add the herbs de Provence. Season with salt and pepper. If it is too acidic, add 1 or 2 teaspoons of sugar.

Ingredients for servings

  • 2 eggplants
  • 1 onion
  • 1 garlic clove
  • 250 g of tomato coulis
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    83 kcal
    4 %
  • Fat
    3,84 g
    5 %
  • of which saturated
    0,66 g
    3 %
  • Carbohydrates
    9,49 g
    4 %
  • of which sugar
    7,01 g
    8 %
  • Protein
    2,69 g
    5 %
  • Fibers
    4,68 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.