Eggplant
1 cup vegetable broth
2 tablespoons vinegar
2 eggplants cut into thick slices
Sauce
2 tablespoons tomato puree
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon finely chopped onion
1 tablespoon capers, rinsed and drained
1 teaspoon dried oregano
3 cloves garlic, minced
1 can of crushed tomatoes
Salt to taste
Eggplant
1 cup vegetable broth
2 tablespoons vinegar
2 eggplants cut into thick slices
Sauce
2 tablespoons tomato puree
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon finely chopped onion
1 tablespoon capers, rinsed and drained
1 teaspoon dried oregano
3 cloves garlic, minced
1 can of crushed tomatoes
Salt to taste
Eggplant
Place the eggplants in a marinade with the vinegar for 15 minutes
Drain and reserve
Heat half a cup of vegetable broth in a non-stick skillet
Brush the eggplant slices, turning once
Remove and arrange on a plate
Sauce
1
Blend the crushed tomatoes in a blender and set aside
Saute the onion and garlic with olive oil for 5 minutes
Add the reserved tomato puree, remaining vegetable broth, and salt
Simmer until thickened, then add the oregano
2
Spoon some sauce over each eggplant slice, add some capers, and sprinkle with Parmesan cheese
Bake in the oven for 15 minutes and serve
Prepare your broth
Chop two onions, one medium carrot, and three stalks of celery
Cook everything in 3 liters of water until tender
Strain through a fine-mesh sieve and store in the refrigerator or freezer for future recipes.
