eggplants 1 onion, chopped 6 oz. ripe tomatoes, peeled seeded and diced 8 tbs. extra-virgin olive oil salt pepper
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
Like most website Italyabroad.com uses cookies, simple text files, in order to deliver a personalised experience and to improve our site.
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com
FREE DELIVERY FOR ORDERS OVER £100
0 item(s) - Sub Total:£0.00 
