Saturday, 13 October 2012

Pizzetti with aubergines

A large aubergine
2 or 3 ripe tomatoes
oil salt
cheese (mozzarella or if you prefer yellow cheese)

You wash an aubergine leaving the peel on,and you cut it in quite large cubes.
Put it a hot pan without oil to get colour all around and salt it so it will give away all the liquids. Add some grated garlic paying attention it doesn\'t burn.When the aubergines are soft,add plenty of fresh or canned tomatoes also diced and some oil at this point along with some oregan and chilly as much as you can afford.(dry or fresh) In twenty minutes it will be ready.Then you put it on top of your pizza base and add a lot of cheese on top.

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