Tomato-aubergine sauce

Name: tomato-aubergine sauce
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 4 el olive oil; 1 eggplant in small blocks; 1 zucchini in small blocks; 1 onion shredded; 4 toes garlic finely chopped; 2 looks peeled tomatoes a 400 g

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: olive oil, eggplant (in small cubes), zucchini (in small cubes), onion (chopped), garlic (chopped) and peeled tomatoes (a 400 g).

Ingredients

Directions

Heat 2 tbsp oil in a large pan and fry the aubergine in 5 min. Brown. Take out of the pan. Heat 1 tbsp oil in the same pan and bake the zucchini in 3 min. Remove from the pan. Heat the rest of the oil in the same pan and fry the onion for 4 minutes. Add the garlic and cook for another 1 min.
Add the eggplant, zucchini, tomato and 200 ml water and boil gently for 10 minutes. Season with salt and pepper. You can prepare this sauce 1 day in advance. Keep covered in the refrigerator.