For the eggplant
1 quart vegetable broth (Pickle 2 large onions, 1 medium beetroot, and 3 sprigs of thyme. Cook everything in 3 liters of water. When boiling, maintain low heat for an additional 40 minutes. Strain through a fine-mesh sieve and store in the refrigerator or freezer for future recipes.)
2 tablespoons apple cider vinegar
2 eggplants cut into slices 2 centimeters thick
For the sauce
1 teaspoon ground oregano
1 tablespoon olive oil
1 tablespoon finely chopped onion
2 tablespoons tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon capers
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 can of crushed tomatoes (salt-free)
Salt to taste
For the eggplant
1 quart vegetable broth (Pickle 2 large onions, 1 medium beetroot, and 3 sprigs of thyme. Cook everything in 3 liters of water. When boiling, maintain low heat for an additional 40 minutes. Strain through a fine-mesh sieve and store in the refrigerator or freezer for future recipes.)
2 tablespoons apple cider vinegar
2 eggplants cut into slices 2 centimeters thick
For the sauce
1 teaspoon ground oregano
1 tablespoon olive oil
1 tablespoon finely chopped onion
2 tablespoons tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon capers
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 can of crushed tomatoes (salt-free)
Salt to taste
Eggplant
Place eggplants in a sauce made with vinegar for 15 minutes
Drain and reserve
In a large non-stick skillet, heat half the vegetable broth well
Add the eggplants and cook on both sides
In a refrigerator, arrange the eggplants
Sauce
In a pan with olive oil, sauté the onion and garlic for 5 minutes
Then add the crushed tomatoes (blended in a blender), tomato paste, and remaining vegetable broth
Season with salt and oregano
Cook over low heat until thickened
Add the parsley
Use 1 tablespoon of sauce per roasted eggplant, then top with capers and grated Parmesan cheese
Serve warm.
