Cut eggplant into 1 cm cubes and chop garlic.

Ingredients

• 1,000 gEggplant, raw
• 700 gTomato sauce, canned, no salt added
• 30 gGarlic, raw
• 6 gSpices, cumin seed
• 35 gOil, olive, salad or cooking
• 4 gSalt, table

Method

1. Cut eggplant into 1 cm cubes and chop garlic.
2. Fry eggplant in 35 g oil at 180 °C for 10 minutes.
3. Add 700 g tomato sauce, garlic, 6 g cumin and salt and cook uncovered for 20 minutes at 90 °C.
4. Mash some eggplant with a spoon and serve warm salad in four portions.