Ingredients

  • 2 chopped medium eggplants (about 600 grams)
  • Olive oil to taste
  • 3 minced garlic cloves
  • 1 medium chopped onion
  • Salt to taste
  • 2 cups of tomato sauce
  • 1/2 cup of water
  • 2 tbsp yellow mustard
  • 1 and 1/2 cup of oat milk tea
  • 1 cup of chopped parsley

Steps

  • Step 1: Clean the eggplant and cut it into cubes of about 2.5 cm

  • Step 2: Transfer to a basin with water, vinegar and soak for 10 minutes

  • Step 3: In a pan, heat the oil and saut√© the garlic, onion until golden

  • Step 4: Drain the eggplants, add them to the pan, season with salt and let them cook for about 5 minutes (they should be soft, but not too soft)

  • Step 5: Pour in the tomato sauce, water, mustard, mix well and bring to a boil

  • Step 6: Divide the dough into 8 smaller pieces

  • Step 7: Turn off the heat, sprinkle with the parsley and serve

Tips

  • 1: Serve with white rice made with coconut milk instead of water, it's quite tasty

  • 2: Add fresh basil leaves, it smells great