Summary

Ingredients

• 2 m. Eggplant (s), round
• 20 g porcini mushrooms, dried, OR:
• 200 g porcini mushrooms, fresh
• 2 cloves garlic)
• 0.5 ½ bunch parsley
• 1 large beefsteak tomato (s), OR:
• 2 tomato (s)
• 6 tablespoon extra virgin olive oil, cold-pressed
• salt
• pepper

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Instructions

1. Cover the dried porcini mushrooms in a cup with water and soak for about 1 hour. Clean fresh porcini mushrooms well, cut into slices and then into strips.
2. Cut off the stalks of 2 eggplants and cut the eggplants with the skin into 1 cm cubes. Peel and chop 2 cloves of garlic. Cut the parsley into small pieces. Heat the olive oil in a saucepan over a low flame and sauté the garlic for a few minutes, but it should not take on any color. Add eggplant cubes and stew for 10 minutes, stirring occasionally.
3. In the meantime, put the beefsteak tomatoes in boiling water until the skin cracks, then rinse in cold water, peel and cut into small pieces. Remove the soaked mushrooms, cut into strips and add to the aubergines with the soaking water and tomatoes. Salt and pepper and simmer openly for another 20 minutes so that excess liquid evaporates. If the whole thing gets too dry, continue simmering with the lid closed. Finally mix in the parsley.
4. Lukewarm as a starter or side dish, even better cold as an antipasti.