Main course
Imam fainted
Olive oil stewed cauliflower cooked softly in olive oil with plenty of onion, garlic and tomatoes.
55 min
Serves 4
Medium
★ 0.0 0 ratings
Ingredients ({{ checkedCount }}/6)
Method
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1
Peel the mottled skins of the eggplants, split the middle and leave them in salt water.
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2
In a large pan, sauté the onions and garlic in olive oil until they turn pink.
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3
Add the tomato cubes, sugar and salt and let the mixture rest for 5 minutes.
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4
Fill the eggplants with this mixture, place them in a pot, add olive oil and water and cook over low heat.
Rate
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