Sweet and sour appetizers after the festival-pasta sauce baked eggplant

Published Jul 31, 2021 at 21:16pm ET

The Spring Festival holidays are over. I wonder if you have gained weight. Does it feel that the stomach is greasy and indigestion? Lets have a pasta sauce baked eggplant today. Sweet and sour pasta sauce will make your appetite open. This pasta sauce is a versatile sauce. Baked pizza and mixed noodles can be used. Come and learn!

Food Material List

1 tomato 100g
2 eggplant 150g
3 Masurilla cheese 50g

Operational steps

1 Peel the tomatoes and cut them into dices. Cut garlic and onion into small pieces, respectively.
2 Pour a little oil into the frying pan. When the oil is sixty percent hot, add garlic and onion. Stir-fry until fragrant.
3 Put the diced tomatoes in and stir well until the soup comes out.
4 Stir-fry basil leaves, black pepper, salt and sugar.
5 Stir-fry with water until it is sauce-like. The stir-frying process lasts about 15 minutes.
6 Cut eggplant into thin slices and preheat oven at 220 degrees.
7 Pour a little oil into the frying pan and stir-fry the eggplant slices until soft at 60% heat.
8 Add pasta sauce and water, stir-fry evenly.
9 Place the fried eggplant in a baking bowl, spread cheese evenly on the surface, and bake in the oven for 5 minutes.

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