1 large eggplant, peeled and cubed
1 onion, sliced
4 tablespoons of olive oil
1/3 cup of water
2 slices of bread, cut into cubes
2 eggs
Salt and black pepper to taste
For the tomato sauce
2 cloves of garlic, minced
4 tablespoons of olive oil
500g of peeled and seeded tomatoes, diced
1 tablespoon of chopped parsley
1 large eggplant, peeled and cubed
1 onion, sliced
4 tablespoons of olive oil
1/3 cup of water
2 slices of bread, cut into cubes
2 eggs
Salt and black pepper to taste
For the tomato sauce
2 cloves of garlic, minced
4 tablespoons of olive oil
500g of peeled and seeded tomatoes, diced
1 tablespoon of chopped parsley
Preheat oven to 200°C
In a large skillet, combine the eggplant, onion, and olive oil
Cook, covered, stirring occasionally, until the eggplant is very tender
Remove from heat and blend in a food processor or blender with the bread and eggs until smooth
Season to taste
Spoon into 4 buttered cups (about 1/2 cup each)
Bake in preheated oven for 20 minutes, or until firm
Let cool and refrigerate until serving time
Prepare the tomato sauce: Fry the garlic in olive oil until golden brown
Add the tomatoes and parsley, then season with salt and black pepper to taste
Serve warm with the tomato sauce
Garnish with chopped parsley if desired.
