Pan-fried friggitelli and aubergines
Ingredients for 4 people
- 150 g friggitelli
- 1 aubergine
- extra virgin olive oil
- 1/2 Tropea onion
- 1/2 stock cube
- 1 tablespoon of tomato sauce
- 1 tablespoon of cream
Preparation
- Wash and dice the friggitelli and the aubergines.
- Put three tablespoons of extra virgin olive oil in a rather large frying pan.
- Cut the Tropea onion into thin slices and fry it in hot oil.
- Add the friggitelli, aubergines and salt as required.
- Cover the pan with a lid so that the steam cooks the vegetables, adding a little water, a tablespoon of tomato sauce and the crumbled stock cube.
- Mix well and wait for the vegetables to cook until done but not over-done.
- When cooked, add a tablespoon of cream and leave on the heat for no longer than three minutes.
- This dish is excellent served as a side dish and as a sauce for pasta.
