Tomatoes to eggplant
Tomatoes to eggplant
Tomatoes to eggplant
5
1
Stefano Moraschini
Remove the canopy tomatoes, gently, sprinkle the pretzels svuotateli internally, turn upside down for about an hour.
Peel and cut Eggplant into small cubes, Saute it over high heat with a little olive oil and a clove of garlic, join the icing cut onions, capers and chopped basil, salt and pepper.
At this point add three tablespoons of vinegar and let evaporate.
When the mixture is cold fill the tomatoes and serve.
Calories calculation
Calories amount per person:
145
Ingredients and dosing for 4 persons
License
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