Melanzane alla nostra maniera
Braised aubergines
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yeld for 2
- 4 medium size aubergines (eggplants), peeled and cubed
- 300 g (10 1/2 oz) "passata" (strained tomatoes)
- 1 fresh chilli
- 1 tablespoon dried parsley
- 2 tablespoons dried chives
- 2 teaspoons dried basil
- 100 ml (4 fl oz / 1/2 cup) dry white wine
- 4 tablespoons olive oil
- Salt
- Time:
preparation: 10 minutes
cooking: about 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Put all the ingredients in a large saucepan. Cook over a low flame, covered, stirring occasionally. Add some warm water, if necessary. Keep on cooking until aubergines are just tender, but still crisp and crunchy and the mixture thickens. Serve hot.
Note
- - You can use fresh herbs instead of dried ones and a little onion, if wished.
In this case add fresh basil in the last minutes of cooking. - - With the same ingredients you can prepare a sauce.
In this case you have to cut aubergines in little pieces and cook them for a longer time (35-40 minutes).
The author Loretta Sebastiani lives in Italy (IT)
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