Preparation

With the eggplants already diced, soak for 15 minutes in a bowl of water and vinegar to remove the bitter taste.

Bring a frying pan over medium heat with the oil and sauté the onion until it becomes transparent, then add the garlic and let it brown.
Add the well-drained eggplants to the sauté, and cook until the eggplant is tender, but still firm. (WITHOUT BREAKING)
Add the tomato sauce, the mustard, salt and pepper, and mix very gently, now let it reduce a little, then add the cream, mix gently, (without bubbling) turn off the heat, and you're done!
Sprinkle parsley on top and serve with white rice and straw potatoes.

Ingredients

  • 2 medium eggplants, peeled and diced
  • 1 finely chopped medium onion
  • 3 cloves of crushed garlic
  • 250 of tomato sauce (preferably beat in a blender 3 ripe tomatoes without skin and use in place of the sauce)
  • 1/2 tablespoons yellow mustard
  • 1 can of sour cream
  • Salt and pepper to taste
  • Parsley to taste