RecipeMuncher

Well, the plan actually was, to cook Steph’s aubergine and tomato sugo for lunch, but then I realized she used garlic confit, that I didn’t have in my pantry. I thought, it wouldn’t be the same with fresh, so I decided to take her recipe as the basis for my lunch.While I was waiting for the aubergine to get baked, I peeled a nice clove of garlic, chopped it and roasted in olive oil until it got golden brown. Then I added a can of chopped tomatoes among a bit of dried oregano an (...)