Berenjenas Salteadas (Aubergines [Eggplant] Saute) (Spain)

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Berenjenas Salteadas (Aubergines {Eggplant} Saute) (Spain)

Source: Encyclopedia of European Cooking

 

 

1 gill (2 1/2 fl oz) (70 ml) oil

1 onion

6 aubergines

1 tablespoon (3 tsp) stock

2 tomatoes -OR- 1 small can

salt and pepper

 

 

Fry the chopped onion in oil; when golden add the aubergines sliced into

large rounds, simmer for 5 minutes, then add the stock and the tomatoes.

Season, cover and simmer very slowly until done.

 

 

Serves6.