Second courses

Aubergine Casserole


  • 4 large aubergines cut into cubes
  • 2 sliced onions
  • 1 tablespoon of extra virgin olive oil
  • Peppers and Aubergine paste to taste
  • ½ cup of water
  • salt


  1. Salt the aubergines and leave them for 1 hour.
  2. Put them in a pan with the onions, olive oil, a spoonful of Peppers and Aubergine Paste and half cup of water.
  3. Cook covered on a very low heat.
  4. Finally taste for salt, let the remaining water evaporate, remove from heat and add more Peppers and Aubergine paste to taste.

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