Many times in summer, when we want to eat something quick and tasty, we cut a couple of eggplants and zucchini from our vegetable garden, red tomatoes for a quick sauce and here it is! Just don’t forget that like everything in cooking and life, it needs time for the tomato sauce to become thick and tasty. And love.
2 big eggplants, sliced (1/2 cm thick)
2 big zucchini, sliced (1/2 cm thick)
salt
Olive oil to fry them in medium fire until cooked
For the tomato sauce:
3 tbsp olive oi
6 medium red tomatoes, grated
1 medium onion, diced
2 garlic cloves
1/2 tsp sugar
Salt, pepper, oregano
– Put eggplant slices in salted water for at least 30 minutes. Dry well with paper tissue
– In a pan heat olive oil and brown onion first and after a while garlic
– Add tomatoes, sugar, salt and pepper and cook in low fire until you get a nice thick tomato sauce
– Add oregano and let it sit
– Heat olive oil in a pan and fry eggplant and zucchini until cooked bothsides.
– Place vegetables on paper tissue to absorb extra olive oil
– Serve veggetables with plenty of seasalt and tomato sauce on top