5 tablespoons of olive oil
1 medium onion, chopped
2 tablespoons of minced garlic
Salt and pepper to taste
400g lean beef, cut into small pieces
1 can of tomato sauce, tempered
The same amount as the can in water
300g eggplant with skin, cut into cubes
1 can of low-fat cream
5 tablespoons of olive oil
1 medium onion, chopped
2 tablespoons of minced garlic
Salt and pepper to taste
400g lean beef, cut into small pieces
1 can of tomato sauce, tempered
The same amount as the can in water
300g eggplant with skin, cut into cubes
1 can of low-fat cream
Heat the olive oil in a pan and let it simmer
Add the onion and garlic and sauté well
Add the beef and brown it, seasoning with salt and pepper
Add the eggplants
Put the tomato sauce and water and stir well
Let it cook over low heat until the eggplants are tender
Turn off and add the cream
Serve with white rice.
