Tarttails with braised eggplant and focaccia

Name: tarttails with braised eggplant and focaccia
Total time: 30 min
Yield: 4
Ingredients: 2 great eggplant; 4 tablespoon olive oil; 1 great onion; 1 tablespoon tomato paste; 2 tablespoon sugar; 1 tablespoon capers; 75 gram green and black olives; 1 Focaccia; 2 tablespoon White wine vinegar; 4 tablespoon water; 4 tartar

Ingredients

Directions

Cut the aubergines into cubes of two cm.
Heat two thirds of the olive oil in a skillet.
and fry the aubergine cubes with the onion, turning brown.
Spoon the tomato puree through and bake for another two minutes.
Halve the green and black olives.
Then add the vinegar, sugar, capers, olives and the water.
Let the aubergine mixture covered over a quarter of an hour, gently simmering until the aubergine is very soft.
If necessary, bake the focaccia according to the instructions on the packaging.
Sprinkle the tarttails with salt and freshly ground pepper and brush them thinly with olive oil.
Bake the tartar tarts in a hot grill pan in a maximum of six minutes.
They stay rosé inside.
Put the braised eggplant on plates and place the tartar next to it.
Serve the focaccia separately.