3 tbsp | olive oil | 45 mL | |
1 | aubergines / eggplants, large size, cut into 1cm dices | 460 g | |
1/2 cup | Parsley and Garlic Base | 125 mL | |
1 pinch | cayenne pepper | 0.1 g | |
3/4 cup | canned tomatoes (diced) | 200 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
The sauce can be stored a couple of days in the refrigerator; 3 months in the freezer.
I loved the sauce, it's delicious and easy to make, but the amount of diced tomato required doesn't make any sense! I followed the recipe to every detail, and the result looked nothing like the picture. The tomato was hardly visible at all! I would at least double the quantity of tomato if I do this again.