Pappa al Pomodoro with Eggplant

Name: Pappa al Pomodoro with Eggplant
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 2 cups tomato sauce (about 500 ml); 1 small eggplant; 5-6 slices bread; Garlic; Olive oil; Spices, to taste

Veronica @lyracookie

Genova

A super simple tomato sauce, bread, and eggplant! This is an improvised recipe—the sauce is made with sautéed garlic, which I prefer over onion.

Veronica @lyracookie

Genova

A super simple tomato sauce, bread, and eggplant! This is an improvised recipe—the sauce is made with sautéed garlic, which I prefer over onion.

Saved

Ingredients

20 minutes

Serves 2 servings

2 cupstomato sauce (about 500 ml)
1small eggplant
5-6 slicesbread
Garlic
Olive oil
Spices, to taste

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Steps

20 minutes

1

Make the sauce by sautéing garlic in olive oil. In a separate pan, sauté more garlic, then add the eggplant (peeled, cut into small pieces, and drained with a little salt). Cook until the eggplant is very tender.
2

Add 3-4 tablespoons of the tomato sauce to the eggplant and mix well. In the remaining sauce, add 1/2 cup water (about 120 ml) to thin it out, then add the bread slices. Stir until the mixture becomes a smooth, thick porridge.
3

Serve in bowls and top with the eggplant. For extra flavor, crumble a sharp cheese on top if you like.