Ingredients
2 eggplants
500 g onion
200 g mushrooms
1/2 cup sunflower oil
1 cup white wine
2 cup water
1 clove garlic
2 tbsp paprika
1 bay leaf
pepper
2 tbsp flour
2 tsp tomato paste
Method
Eggplant peel and cut into cubes. Fry to darken, add diced onion and mushrooms into strips. All this stew 5 minutes, then add the tomato paste, red and black pepper, garlic, wine, flour, water and bay leaf. The dish is poured into a clay or glass fireproof container and put a low oven for 1 hour stirring every 20 minutes.
Containers:
Difficulty
Average
Tested
0 users
Comments
Quite interesting recipe! Will have to try! Goes to favorites. Not written how flour and home. mashed ...?