Eggplant With Marinara Sauce Recipe

Ingredients:

Eggplant - 4 pcs.
Sunflower little - for frying

For the sauce marinara:

Large tomatoes - 4 pcs.
Onions - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Bay leaf - 1 pc.
Oregano Dried - 0.5 tsp
Basil fresh or dried - 0.5 tsp
Balsamic vinegar - 1 tsp
Red Wine - 100 ml
Salt - to taste
Sugar - to taste
Pepper - to taste
Olive oil - for frying

Preparation:

1. Fry in olive oil finely chopped onions. Then add the garlic and grated carrots. Fry until tender.
2. While the stew vegetables, notch each tomato crosswise and immerse in boiling water for 3 minutes, then quickly substitute under a stream of cold water. When the tomatoes have cooled, remove them from the skin. Cut into cubes. Add the saute.
3. Together with the tomatoes, add the oregano and basil (if using dry) wine. Bring the mixture to a boil, reduce heat and let stew for 30 minutes. For 5 minutes until cooked add the chopped basil (if using fresh), vinegar, salt, sugar and black pepper.
4. Ready the sauce chop the blender.
5. Cut the eggplants lengthwise or crosswise, add salt and leave for 10 minutes. Then fry in sunflower oil and place on napkins to glass excess oil.
6. If you cut eggplant "tongues", then smear each sauce and wrap in a roll. If cut into slices, then Put the layers with the sauce.

Bon Appetit!

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