INGREDIENTS:

350 g of eggplant

250 g of zucchini

400 ml of tomato paste

1 bundle of parsley

2 garlic cloves

3 tablespoon of salt

Pepper

1 teaspoon of sugar

5 tablespoons of olive oil

PREPARATION:

Wash eggplant, cut it into cubes, season with salt and leave them on the side for about 5 minutes. After that, drain the fluid that has accumulated. On heating oil fry the eggplant, add zucchini and simmer gently. Then add pepper, salt, garlic and sugar. Simmer gently for about 15 minutes or until vegetables softens. Add the tomato paste and spices (optionally). Sprinkle the dish with chopped parsley sauce.

* The sauce can be served with pasta or rice.

Photo: Animal Friends Croatia

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