Ingredients
- 2 small eggplants of any variety, sliced
- 2 tbsp salt
- 2 red onions diced
- 250g sliced mushrooms
- 2 zucchinis diced
- 2 tomatoes diced
- 2 capsicum diced
- 1 tin of canned tomatoes
- 1 tin of tomato puree
- Juice of half a lemon
- Cooked rice, to serve
- 1 tbsp vegetable oil
Method
- Salt the eggplant slices for around ten minutes, then rinse off the salt.
- Saute onions in vegetable oil until translucent, add all other
vegetables, cook until soft.
-Add tinned tomatoes and lemon juice and cook
on a low heat for approximately 45 minutes, or until sauce is reduced.
- Serve on a bed of rice.
- Serve on a bed of rice.
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