EGGPLANT FILLED WITH BONITO DEL NORTE AND TOMATO

Ingredients:

extra virgin olive oil, MOLINO MONTEMAYOR

AUBERGINES

bonito del norte in oil CALAMAYOR

Authentic fried tomato sauce homemade 1921

Onion

Green and red peppers

Garlic

Salt

Grated cheese

Ground black pepper SABORALSA

Elaboration:

You must fry in a pan with a little oil and add the garlic, onion and cut peppers.

Meanwhile in a pot with boiling water we put the aubergines, so that they soften and we can remove the pulp without problem. Taking into account that the skin does not stay too soft because it can break. When the pulp this bland, we remove the aubergines from the pot, and we extract the pulp and pepper.

When the onion and garlic are golden, we must add the pulp of the eggplant and when it is golden brown, we toss the bonito being drained before, and to finish the sofrito, we extend the tomato leaving it to a slow fire.

Once this process is finished, place the aubergines in a baking tray in half and fill them with the previously made sofrito.

To finish we put the grated cheese over the aubergines and put it in the oven