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Simple Using Canned Tomatoes Eggplant Gratin

Simple Using Canned Tomatoes Eggplant Gratin

Gratin in 15 minutes!

Ingredients: 2 servings

Aubergines - small Japanese type
2~3
Onion
1/2
Olive oil
to taste
Salt and pepper
to taste
Garlic powder
to taste
☆Canned tomatoes
1/2 can
☆Consomme stock granules
to taste (break up)
☆Sugar
a strong pinch
☆Ketchup
1 teaspoon
Easy melting cheese
use as much as you like

Steps

1. Thinly slice the onion, and cut the eggplant into bite-sized pieces. Cook in olive oil. Flavor with the salt, pepper, and garlic powder.
2. Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato moisture. Adjust the amounts of the flavoring ingredients while tasting to flavor.
3. Transfer to a heat-resistant dish and top with cheese. Bake in a 1000 W oven for about 5 minutes. When the cheese has lightly browned, it's done!

Story Behind this Recipe

I wanted to use up some canned tomatoes I had left over.
I didn't have time and wanted to come up with something quick, so I used the eggplant and cheese I had in the refrigerator.