Summary

Ingredients

• 1 eggplant (s)
• 2 cloves garlic)
• 1 onion (s)
• 1 carrot (s)
• 1 can tomato (s), peeled, at least 400 ml
• 3 tablespoon olive oil
• sugar
• salt and pepper
• Vegetable broth, instant

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Instructions

1. Cut the aubergine into cubes approx. 1 cm. Put in a bowl and sprinkle with salt, then stir and let steep for a few minutes. The salt prevents the eggplant from soaking up oil when frying. In the meantime, peel and grate the carrot and finely chop the onions. Cut the garlic into thin slices.
2. Put the garlic in a pan with the olive oil. Sauté eggplant, garlic and carrot over medium heat, after a few minutes add the finely chopped onion. After another 4 minutes, deglaze with the peeled tomatoes and then cook gently over a low heat.
3. It is advisable to close the pan with a lid, otherwise a lot of liquid will evaporate. Alternatively, you can easily add water if necessary.
4. Let the sauce simmer for at least 15-20 minutes. The eggplant should be soft, not rubbery, you should be able to mash it with your tongue. Season to taste with salt, pepper, vegetable stock powder and sugar. Serve with your favorite type of pasta.