Mushrooms and eggplant
Mushrooms and eggplant
Mushrooms and eggplant
5
1
Stefano Moraschini
Clean the mushrooms and slice them.
Cut the eggplant in cubes, season with salt and leave them to lose water.
Saute the garlic in the oil and delete it just takes color.
Pour into casserole mushrooms and Eggplant and let flavour for a few minutes.
Add salt, pepper and add the tomatoes.
Sprinkle with oregano, mix and cook covered and over medium heat for about 1 hour.
Calories calculation
Calories amount per person:
269
Ingredients and dosing for 4 persons
License
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