Eggplants in sauce in a pan, simple and tasty with only two ingredients and a little trick to make them juicy! This side dish is a traditional summer dish, excellent hot, warm, or cold, also for quick sandwiches.
Wash and cut off the green part of the eggplants and cut them into four parts forming wedges.
Wash and cut the tomatoes into pieces.
Pour the extra virgin olive oil, tomatoes, and eggplants into a saucepan with a lid.
Cook over low heat for 30 minutes with the lid on; halfway through cooking, add half a glass of water and salt to taste.
For those who like, fresh parsley or mint can be added halfway through cooking.
Saucepan with lid
Store in the refrigerator for 48 hours.
Eggplants in sauce in a pan can be stored in the refrigerator for 48 hours. It is recommended to serve them very hot with some toasted bread.
Italia
| Energy (kcal) | 46.32 |
| Carbohydrates (g) | 3.18 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 3.08 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 1 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.02 |
