Eggplant wine
Eggplant wine
Eggplant wine
5
1
Stefano Moraschini
Peel the aubergines, cut into cubes, season with salt and leave in a colander to lose water.
Dry them and cook them in a pan with hot oil, FRY.
Wet them with wine and let it evaporate.
Add the tomato sauce, parsley and chopped basil, salt and cook over medium heat for 30 minutes.
Calories calculation
Calories amount per person:
267
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
