Cart10 0 items in your shopping chart: Checkout

Live chat (available)
Search:

Upcoming Events





Grape Guide

Ingredients:

eggplants
1 onion, chopped
6 oz. ripe tomatoes, peeled seeded and diced
8 tbs. extra-virgin olive oil
salt
pepper
Melanzane A Funghetto


Preparation

Prepare a soffritto cooking onion and tomatoes in a saucepan with 2 tbs. oil for about 7-8 mins., and set aside. Heat the remainder of the oil, add the eggplant, cook till almost done, and add the soffritto. Toss well and continue to cook till the eggplants are tender but still crisp. Salt and pepper to taste.
Serve warm or at room temperature


Add a comment

Comment with your account

Login || Register

Showing 0--0 of 0 comments.
  • No reviews have been written yet for this recipe , be the first to write one and you will receive a £10 voucher