This is a real #childhoodmemory!
Notoriously, it is not that I was really a #vegetables lover but I already had a boundless passion for cooking fueled by the legendary chef Guerrino (who remembers him ???) I think the protagonist of the very first TV recipe program that was on the local channel.
In short, thanks to him, I ate the #eggplant right away, good Guerrino!
The recipe that I propose is not very faithful to his but it is really #delicious! the #sauce is pulpy and tasty, try to resist until the pasta is cooked otherwise you finish it with bread !!
SERVES 4 PEOPLE
READY IN 1 h 15’
3-4 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1/2 celery stick
½ carrot, chopped
1 eggplant, sliced in stripes
1 tomato can
1/2 glass hot water
1-2 teaspoons vegetable stock powder (here my recipe)
STEP 1: BROWN THE EGGPLANT SLICES
In a skillet, sauté the vegetables with oil for a couple of minutes,
Slice the eggplant
and add it to the pan. Cook for a couple of minutes.
Slice the ham
and add it too.
STEP 2: ADD TOMATO
Add mashed tomatoes, vegetable stock powder and water.
Turn the heat on low and cook for ab. 1 hour.
The pasta sauce is ready!
#getBready & enjoy your meal