The tomatoes with eggplants to mushroom form
Pubblished bykageja
You sprout the eggplants, wash you her, dry you her, cut you her to cubes, sprinkle them with a pinch of salt and do you them to rest for 30 minutes around. In the meantime washed the tomatoes, cut you of it the superior cap, you remove some pulp, deprive it some seeds and cut it to cubes. Do you her to drip for about 15 minutes in a strainer; you sprinkle the tomatoes emptied with a pinch of salt, turn upside-down them and fairies to also drip them for 15 minutes.
You wash the basil and chop it. You peel the onion and the garlic, you wash and you mince the onion, you slightly crush the garlic and do you them to fade in a saucepan with 4 spoons of oil. You eliminate the garlic, you add the cubes of eggplant, washed and dried, and brown you them. You unite the cubes of tomato, salty, peppery and you continue around the cooking for 10 minutes to moderate fire, mixing every now and then; you remove the saucepan from the fire and you add the basil. You distribute the mixture in the emptied tomatoes, prepare them in a baking-pan brushed with the remained oil and cook them in the already warm oven to 180 °Cs for 15 minutes around. Serve you them warm.
source: http://www.buonissimo.org
