Doc V's Healthy Kitchen

I’ve been a bad blogger during the last few months. Cooking is no effort, blogging seems to be so. I have a few loyal followers I don’t want to disappoint. Once I will be back in my routine, it will be much easier 😊.

What about another variation with eggplant and tomato? For 2p, chop 800 grams of eggplant in small cubes. Spread on a baking tray covered with baking paper. Mix with 2 table spoons of olive oil. Bake in the oven at 200° for 40 minutes. Stir halfway.

Chop 4 garlic cloves. Put in a larger oven dish. Mix with 1 can of cherry tomatoes, 200 grams of halved fresh cherry tomatoes, 1/2 of the can filled with water, 2 teaspoons of dried oregano, 2 teaspoons of dried basil, chili flakes, a few chopped sundried cherry tomatoes, 1 table spoon of olive oil, pepper and salt. Put in the oven and bake for 20 minutes. Stir halfway.

Put the eggplant on the tomato sauce. Finish with chopped fresh basil. Put 1 lucious burrata of 300 grams in the center. Season with pepper and balsamic vinegar.