Simple Using Canned Tomatoes Eggplant Gratin

Name: Simple Using Canned Tomatoes Eggplant Gratin
Yield: 2 servings
Cuisine: American
Ingredients: 3 Aubergines - small Japanese type; 1/2 Onion; 1 Olive oil; 1 Salt and pepper; 1 Garlic powder; 1/2 can ☆Canned tomatoes; 1 ☆Consomme stock granules; 1 strong pinch ☆Sugar; 1 tsp ☆Ketchup; 1 use as much (to taste) Easy melting cheese

cookpad.japan @cookpad_jp

I wanted to use up some canned tomatoes I had left over.
I didn't have time and wanted to come up with something quick, so I used the eggplant and cheese I had in the refrigerator.

I don't have hints in particular.
I didn't have any garlic so I used garlic powder instead. But it's probably best with minced garlic.
Adjust the baking time according to your oven ! Recipe by chyaaki

I wanted to use up some canned tomatoes I had left over.
I didn't have time and wanted to come up with something quick, so I used the eggplant and cheese I had in the refrigerator.

cookpad.japan @cookpad_jp

I wanted to use up some canned tomatoes I had left over.
I didn't have time and wanted to come up with something quick, so I used the eggplant and cheese I had in the refrigerator.

Saved

Ingredients

2 servings

3Aubergines - small Japanese type
1/2Onion
1Olive oil
1Salt and pepper
1Garlic powder
1/2 can☆Canned tomatoes
1☆Consomme stock granules
1strong pinch ☆Sugar
1 tsp☆Ketchup
1use as much (to taste) Easy melting cheese

Saved

Steps

1

Thinly slice the onion, and cut the eggplant into bite-sized pieces. Cook in olive oil. Flavor with the salt, pepper, and garlic powder.
2

Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato moisture. Adjust the amounts of the flavoring ingredients while tasting to flavor.
3

Transfer to a heat-resistant dish and top with cheese. Bake in a 1000 W oven for about 5 minutes. When the cheese has lightly browned, it's done!