Neapolitan-style eggplant

A delicious recipe that can serve as a protein or as a salad. A delicious way to add more vegetables to your daily diet.

Ingredients

• 2 eggplants
• 5 very ripe tomatoes
• 1 medium white onion
• 2 cloves of garlic
• Fresh basil
• Olive oil
• Salt and pepper to taste

Preparation

1. Start by drawing the moisture out of the eggplants to remove any bitter flavor; leave them in a bowl with water and salt for 10 minutes.
2. Heat a pan and add olive oil; when it is nice and hot, add the eggplants, add pepper, and let them brown on both sides. Once you achieve that perfect golden color, remove them to a plate and set aside.

1. For the sauce:
   Make shallow cuts in the skin of the tomatoes, heat some water in the pan, and let the tomatoes cook for about 5 minutes to easily remove the skins; remove from the heat and let cool.
2. While the tomatoes are cooling, finely chop the garlic and onion, remove the skins from the cooled tomatoes, and chop them.
3. Add them to the pan with hot oil and sauté over medium heat, add basil leaves, lower the heat, and let it reduce.
4. To finish, place the eggplants over the Neapolitan sauce, then add mozzarella cheese and garnish with fresh basil.
5. Finish with pepper or your favorite spice and enjoy.

Recipe: @leidygomeznutricionista

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