EGGPLANT IN CASSEROLE

Today I wanted to make eggplant in a casserole. They can be eaten as a side dish, on top of a bruschetta, or with spaghetti, in short, try them because they are delicious and remember that with the same recipe and the same procedure you can also make a lot of other vegetables such as zucchini.

INGREDIENTS:

3 – 4  Eggplant (1.5kg.).
3 Tablespoons of extra virgin olive oil.
200 – 300g. Tomato puree – to taste.
3 Cloves of garlic.
¼ tsp Turmeric.
¼ – ½ tsp – Lentil masala – to taste.
Hot pepper.
Salt.

PREPARATION:

Wash the eggplant well ①, remove the stalk and cut them into slices of about 1.5cm. – ½” ②. Sprinkle them with salt (to remove the bitter taste) and put them in a colander ③ to purge for about 30 minutes.

After this time, rinse them well ④ and then cut them into pieces of around 2 cm – 3/4” ⑤ – ⑥. Take a pan, put the oil, the turmeric, the garlic (previously cleaned of the garlic germ and finely chopped), and the lentil masala.

Fry everything over low heat for about 5 minutes ⑦, being careful not to burn the garlic, raise the heat and pour in the wine which will have to lose its alcohol content and reduce ⑧. At this point, add the tomato puree ⑨, mix and simmer for about 10 minutes over low heat ⑩.

Add the eggplant and mix well until they are all well blended with the sauce ⑪. Cook over medium heat with the lid ⑫ on for about 20 minutes, stirring occasionally.

Uncover and let dry for about 5 – 10 minutes ⑬, depending on how you prefer them.

Remove from heat and serve.