Tomate, Palourde, Aubergine Recipe
Recipe information
Make Tomate, Palourde, Aubergine in just 30m. Tomato, clam, eggplant
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Start by washing and chopping the fresh tomatoes, cubing the eggplant, and rinsing the clams if using fresh ones.
2. Sauté the Eggplant
In a large skillet, heat olive oil over medium heat. Add the cubed eggplant and sauté for about 5-7 minutes until softened.
3. Add Garlic and Tomatoes
Add minced garlic to the skillet and sauté for an additional minute. Then, add the chopped tomatoes and salt. Cook for about 10 minutes, stirring occasionally until the tomatoes break down.
4. Incorporate the Clams
If using fresh clams, add them to the skillet and cover. Cook for about 5 minutes until they open. If using canned clams, add them in the last few minutes of cooking just to heat through.
5. Season and Serve
Stir in the fresh basil, black pepper, and lemon juice. Adjust seasoning to taste. Serve warm, garnished with additional basil if desired.
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