- Eggplant - Ground beef - Green pepper - Onion - Garlic - Tomatoes - Tomato Passata - Salt - Herbes de Provence - Chili flakes - Extra Virgin Olive Oil - Grated parmesan - Basil
Put a large pot of water to boil for the pasta. In a dutch oven, or large sauce pan, heat 2 tbsp of olive oil over medium high heat.
Add in the garlic and onions. Stir for a minute or two until the onions become slightly translucent.
Time for the diced eggplant as well as an additional tbsp of olive oil and 1 tsp of salt. Allow to simmer, stirring frequently for about 5 minutes until the eggplant flesh becomes soft.
The color goes from white to a translucent brown color. Add in the diced peppers. Sautée for another 3 minutes, stirring frequently.
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