Beef sauce and eggplants recipe
- Peel the eggplant, dice it and place it in a colander forming layers with the salt. Leave them an hour to get rid of the bitterness and then rinse, drain and dry them off with a cloth.
- Heat two spoonfuls of oil in the pressure cooker, add the minced garlic and onion and sauté for 2 minutes. Add the beef, brown stirring and, then, pour the wine and let it evaporate. Add the processed tomato and season.
- Close the pot and pressurize it; as soon as the valve begins ringing, reduce the heat and cook for 6 minutes.
- Meanwhile heat the remaining oil in a pan and fry the eggplant pieces for 5 minutes in high heat and stir. Drain them with a skimmer and place them on a paper towel
- When the beef cooking time has passed, allow steam to escape the pot and open it.
- Add the eggplant to the sauce, mix well, close the pot again and pressurize it again. When it rings, cook for about 2 minutes.
- Allow steam to escape, open the pot and thicken the sauce at medium heat. Shortly before using the sauce, add washed and minced basil.
- 6 basil leaves
- 50 ml of dry white wine
- 1 small eggplant
- Salt and pepper
- 250 g of minced meat (pork and veal)
- 400 g processed tomato
- 1 onion
- 1 garlic clove
- 5 tbsp of extra virgin olive oil
