Sautéed Eggplant with Tomatoes and Herbs
Ingredients
- One eggplant
- About ten cherry tomatoes
- Buffalo mozzarella
- Extra virgin olive oil
- One tablespoon tomato paste
- Two garlic cloves
- Fresh basil and oregano
- Seed oil for frying
- Salt
Preparation
Heat a swirl of extra virgin olive oil and two garlic cloves in their skin.
Add the halved cherry tomatoes, fresh oregano and basil, one tablespoon of tomato paste, and a splash of water.
Let cook for about ten minutes and salt to taste.
Cut the eggplant into cubes and fry it in plenty of seed oil.
Drain, adjust salt, and add the eggplant cubes to the tomato sauce.
Flavor again with a bit of fresh basil and serve with buffalo mozzarella.
