Eggplant casserole
List of Ingredients
1 cup finely sliced tomatoes
1/2 kilo thinly sliced or diced eggplants
1/4 celery, sliced
2 laurel leaves
1 pinch rosemary leaves
1 tablespoon lemon or calamansi juice (optional)
3 tablespoons sunflower oil
grated cheese Recipe
. Place a saucepan over medium heat and add sunflower oil. Stir in laurel and rosemary leaves, then tomatoes. Stir until tomatoes are soft. Add eggplants. Stir until coated with oil. Simmer until almost done, stirring occasionally. Add celery.
2. Remove from fire and transfer to a baking dish. Top with grated cheese. Bake for five to 10 minutes before serving
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