Eggplant
ragu

Recipe by Abraham Perez Villegas,  Chef of APV Banquetes

Servings and Times

4 20 minutes

lngredients

  1. Fleur de sel PrimerSol.
  2. Two eggplants.
  3. One tomato.
  4. One red bell pepper.
  5. ¼ onion.
  6. One cup of mushrooms.
  7. Basil.
  8. Olive oil.
  9. Pepper.
  10. Baguette bread.

Preparation

  • Chop eggplant, tomato, bell pepper, onion and mushrooms in small cubes.
  • Fry the onion until light brown.
  • Add tomato, bell pepper and eggplant until juice has been released.
  • Add mushrooms until they thin.
  • Add basil.
  • Season with fleur de sel PrimerSol and pepper.
  • Serve with slices of bread.
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