For the eggplant
1 cup vegetable broth
2 tablespoons vinegar
2 eggplants cut into 2-centimeter thick slices
For the sauce
1 tablespoon oregano
1 tablespoon olive oil
1 tablespoon finely chopped onion
2 tablespoons tomato puree
1 tablespoon chopped fresh parsley
1 tablespoon capers
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 can of crushed tomatoes
To taste salt
For the eggplant
1 cup vegetable broth
2 tablespoons vinegar
2 eggplants cut into 2-centimeter thick slices
For the sauce
1 tablespoon oregano
1 tablespoon olive oil
1 tablespoon finely chopped onion
2 tablespoons tomato puree
1 tablespoon chopped fresh parsley
1 tablespoon capers
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 can of crushed tomatoes
To taste salt
Prepare your vegetable broth
Pickle 2 large onions, 1 medium carrot and 3 stalks of celery
Cook everything in 3 liters of water
When boiling, maintain low heat for another 40 minutes
Strain through a fine-mesh sieve and store in the refrigerator or freezer for future recipes
Eggplant
Dip eggplant slices into vinegar water for 15 minutes
Drain and reserve
In a large non-stick skillet, warm half a cup of vegetable broth over medium heat
Add the eggplants and grill on both sides
In a refrigerator, distribute the eggplants
Sauce
1
In a saucepan with olive oil, sauté the onion and garlic for 5 minutes
Then add the crushed tomatoes (blended in a blender), tomato puree, and remaining vegetable broth
Season to taste with salt and oregano
Cook over low heat until thickened
Add parsley
2
Use 1 tablespoon of sauce over each grilled eggplant slice
Then add some capers and sprinkle grated Parmesan cheese
Bake in the oven for 15 minutes and serve hot.
