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
  • 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.