- 4
- 10 mins
- 40 mins
0/5
(0 Votes)
Ingredients
- 1/2 cup vegetable oil
- 1 medium eggplant, cut into 1/2 inch dice
- 2 tsp tomato paste
- 1/4 cup dry white wine
- 1 tomato diced
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tbs oregano chopped
Preparation
Step 1
Heat 1/2 cup oil in a large saucepan. Add eggplant and cook for 15 minutes on medium heat until browned. Drain off oil. Add tomato paste and stir. Cook for 2 minutes. Add white wine and cook for 1 minute. Add diced tomato, water, sugar and oregano. Cook for 5 minutes. Serve as a topping over chicken, polenta or pork.
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