Cooking Recipe Notes

Ingredients

• Eggplants: 2
• Flour: 3-4 tablespoons
• Salt and Pepper: to taste
• Spring Onions: 2
• Cherry Tomatoes: 7-8
• Carrot: 1
• Garlic: 1 clove
• Tomato Puree: 400 ml (1 lb)
• Chili: to taste
• Parmesan: 40 g (1 1/2 oz)
• Olive Oil

Cooking Instructions

1. Prepare Ingredients: Chop the eggplants, spring onions, cherry tomatoes, and carrot. Mince the garlic.
2. Coating Eggplants:
   • Dredge the chopped eggplants in flour.
   • Season with salt and pepper.
3. Cooking Eggplants:
   • Cook the floured eggplants until they are toasted properly. Stir frequently.
4. Sauté Vegetables:
   • Sauté the spring onions, cherry tomatoes, carrot, and garlic for a few minutes.
5. Add Tomato Puree:
   • Pour in 400 ml of tomato puree into the sautéed vegetables.
   • Add salt, pepper, and chili to taste.
   • Cover and cook for 10 minutes.
6. Finishing Touches:
   • Stir in Parmesan and a drizzle of olive oil.
   • Adjust seasoning if necessary.

Serving

• Serve the dish with an additional sprinkle of Parmesan if desired.