Aubergine and tomato sugo

Aubergine and tomato sugo

Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / portion: 109 kcal
, Fat: 7 g
, Carbohydrate: 8 g
, Protein: 3 g
Try my favourite sugo! With a combination of aubergines, juicy tomatoes and Mediterranean herbs, this sugo adds a taste of Italy to your plate. It goes perfectly with pasta or simply with fresh bread.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

2 tbsp olive oil
400 g aubergines, cut into cubes
1 onion, finely chopped
1 tin chopped tomatoes
3 sprig thyme
½ tsp sugar
¾ tsp salt
a little pepper
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How it's done

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Heat the oil in a wide frying pan. Stir fry the aubergines for approx. 5 mins. Reduce the heat. Add the onion, sauté for approx. 3 mins. Add the tomatoes, thyme, sugar and salt, simmer over a medium heat for approx. 20 mins., stirring occasionally, season.

Good to know
That fits: Pasta or fresh bread
Tip: Instead of aubergines, you can also use courgettes.

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