Wednesday 11 May 2011


6 servings
* 6 medium size egg-plants,
* 6 medium size onions,
* 3 large tomatoes,
* 8 doves of garlic,
* 17/2 teaspoons salt,
* 4 teaspoons sugar,
* 1 glass olive oil,
* 1/2 bunch of parsley
Cut the onions in thin lengthwise slices. Brown them in olive oil, together with peeled cloves of garlic. Add peeled and chopped tomatoes. Remove the stems of the egg-plants. Peel them in lengthwise stripes. Cut them lengthwise into halves. Place the egg-plants side by side in a flat pan. Spread the onion and tomato mixture over them. Sprinkle with salt and sugar. Pour in 2 glasses of water. Cover and cook on medium heat until they are very soft. Let cool. Arrange the egg-plants on a serving dish. Heap the onions and tomatoes on each one. Decorate with chopped parsley. Carefully pour the sauce in from one side.

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