Page 12 - Book-TradiAliCulture-Sicily
P. 12
- In the meanwhile, brown garlic (2) in a saucepan with two tablespoons of
olive oil (1) and add wine, crushed tomatoes (3) and the purée. Stir and add
water. Add salt and pepper.
- Cover and let it simmer during 45 minutes over low heat.
- Cut mozzarella in thin slices. When aubergines aree well drained, brown
them in a frying pan with a little olive oil.
- As soon as the tomato sauce is ready, display the aubergines slices (19)
alternately with some caciocavallo or grated parmesan (20), the mozzarella
(21) and the tomato sauce in a gratin platter.
- Finish with a layer aubergines (25), the tomato sauce and the parmesan or
freshly grated caciocavallo (26).
- Put in the oven at 210°C (thermostat 7) during 20 minutes and there you are (27)
ENJOY YOUR MEAL!
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