Eggplant Cavier
AuthorAlana Dolan 1 Eggplant diced
1 Yellow onion diced
2.50 Carrots diced and parboiled
14.50 oz Can diced tomatoes
2 Cloves Garlic
Salt/pepper to taste
Coconut oil or canola oil
3 oz Tomato paste
1
Traditionally you would Sauté with just a small amount of canola oil but coconut oil does not effect flavor.
You can also add diced/chopped onion after cooked, with a little cyan pepper and diced/chopped parsley but I don’t do this. Another way of preparing is to put ingredients in a casserole dish in layers.
Ingredients
1 Eggplant diced
1 Yellow onion diced
2.50 Carrots diced and parboiled
14.50 oz Can diced tomatoes
2 Cloves Garlic
Salt/pepper to taste
Coconut oil or canola oil
3 oz Tomato paste
Directions
1
Traditionally you would Sauté with just a small amount of canola oil but coconut oil does not effect flavor.
You can also add diced/chopped onion after cooked, with a little cyan pepper and diced/chopped parsley but I don’t do this. Another way of preparing is to put ingredients in a casserole dish in layers.
