1 tablespoon of fat
1 large eggplant cut into pieces
2 large tomatoes cut into 4 parts
one liter of beef broth
2 cups of boiling water
2 tablespoons of chopped parsley
a pinch of salt
1 tablespoon of fat
1 large eggplant cut into pieces
2 large tomatoes cut into 4 parts
one liter of beef broth
2 cups of boiling water
2 tablespoons of chopped parsley
a pinch of salt
Melt the fat and fry the vegetables for 10 minutes
Add the remaining ingredients and bring to a boil
Simmer slowly until the vegetables are cooked, for about 45 minutes
Serve in four portions.
