2 slices of breaded eggplant, cut into 1 cm cubes
1/4 cup of olive oil (60 ml)
2 cloves of garlic, minced
1 medium-sized aubergine (300 g), cut into cubes
2 medium-sized tomatoes (240 g), seeds removed, cut into cubes
1 tablespoon of salt
2 small zucchinis (400 g), cut into cubes
1/2 teaspoon of dried oregano
2 slices of breaded eggplant, cut into 1 cm cubes
1/4 cup of olive oil (60 ml)
2 cloves of garlic, minced
1 medium-sized aubergine (300 g), cut into cubes
2 medium-sized tomatoes (240 g), seeds removed, cut into cubes
1 tablespoon of salt
2 small zucchinis (400 g), cut into cubes
1/2 teaspoon of dried oregano
Preheat the oven to 200°C (hot)
In a baking dish, place the eggplant cubes in the preheated oven until golden brown (about 7 minutes)
Remove and reserve
In a saucepan, heat the olive oil over medium heat
Add the garlic, eggplant, tomato, and salt
Simmer for 1 minute, stirring well
Add the zucchini and continue simmering, stirring occasionally, until the vegetables are tender (about 15 minutes)
Remove from heat, add oregano, and stir
Transfer to a serving dish, combine with eggplant, mix, and serve immediately
124 calories per serving
