500 g of Japanese eggplant (without skin and seeds)
3 tablespoons of olive oil
100 g of chopped bacon
1 minced garlic clove
3 chopped onions
1 tablespoon of thyme
1 cup of tomato puree
Salt and black pepper to taste
1/2 cup of dry white wine
150 g of black olives
500 g of Japanese eggplant (without skin and seeds)
3 tablespoons of olive oil
100 g of chopped bacon
1 minced garlic clove
3 chopped onions
1 tablespoon of thyme
1 cup of tomato puree
Salt and black pepper to taste
1/2 cup of dry white wine
150 g of black olives
1
Cut the eggplant into 1.5 cm cubes. Reserve
2
In a pan, heat the olive oil over medium heat and fry the bacon until golden
Remove with a slotted spoon and in the same pan add the garlic and onion
Sauté until starting to brown
Add the eggplant and cook, stirring occasionally, for five minutes or until tender
3
Add the thyme, tomato puree, and season with salt and pepper
Combine the wine and cook for 20 minutes or until the eggplant is soft but not mushy
Add the black olives and let it warm up
Mix with cooked rice and serve.
