2 cloves of garlic, minced
3 tablespoons of olive oil or vegetable oil
Eggplant peels from 3 eggplants, cut into 1 cm wide strips
1 and 1/2 cups of water
Salt and black pepper to taste
1 teaspoon of oregano
3 tablespoons of tomato puree
2 cloves of garlic, minced
3 tablespoons of olive oil or vegetable oil
Eggplant peels from 3 eggplants, cut into 1 cm wide strips
1 and 1/2 cups of water
Salt and black pepper to taste
1 teaspoon of oregano
3 tablespoons of tomato puree
Fry the garlic in olive oil or vegetable oil
Add the eggplant peels and cook for 5 minutes
Add the water, salt, black pepper, oregano, and tomato puree
Cook for about 5 minutes until slightly thickened
Serve with 250g of macaroni
Serves 2 to 4 people.
