Summary

Ingredients

• 1 medium aubergine (s)
• 0.5 can ½ tomato (s), chunky
• 200 ml tomato (s), passed
• 100 ml water
• 5 olives (garlic olives) from the jar, possibly more
• 2 cloves garlic
• 100 ml cream
• Herbs, Italian (TK)
• salt and pepper
• some olive oil

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Instructions

1. Grate the eggplant and place in a bowl. Press the garlic, cut the garlic olives into small pieces and add. Salt and stir.
2. Heat some olive oil in a saucepan (or pan). Fry the eggplant mixture in it. Add the tomatoes and the water. Bring to the boil and season with salt, pepper and Italian herbs. Simmer a little and finally stir in the cream.
3. Goes great with pasta. Looks like Bolognese sauce, but is vegetarian and very easy to digest.