Eggplant & tomato toast bake

Name: Eggplant & tomato toast bake
Yield: 4

INGREDIENTS

servings

1
Sauté the diced eggplant in a generous amount of olive oil until soft and golden.
2
Remove from the pan and set aside.
3
In the same pan, sauté the onion and garlic until translucent.
4
Add the cherry tomatoes and cook until softened.
5
Pour in the tomato sauce and mix well.
6
Return the eggplant to the pan.
7
Season with salt and pepper, add the vinegar and sugar, and simmer on low heat for about 5 minutes.
8
Spread the eggplant mixture generously over bread slices.
9
Top with mozzarella.
10
Bake at 200°C (390°F) for 7–8 minutes, until the cheese is melted and bubbly.
11
Serve hot.

For Creators

FAQs

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servings

1
Sauté the diced eggplant in a generous amount of olive oil until soft and golden.
2
Remove from the pan and set aside.
3
In the same pan, sauté the onion and garlic until translucent.
4
Add the cherry tomatoes and cook until softened.
5
Pour in the tomato sauce and mix well.
6
Return the eggplant to the pan.
7
Season with salt and pepper, add the vinegar and sugar, and simmer on low heat for about 5 minutes.
8
Spread the eggplant mixture generously over bread slices.
9
Top with mozzarella.
10
Bake at 200°C (390°F) for 7–8 minutes, until the cheese is melted and bubbly.
11
Serve hot.