Ingredients

Servings 4

• 4 red eggplants
• ½ onion
• 2 cherry tomatoes
• rustic bread
• 2 cups meat broth
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt
• nutmeg

Preparation

20 minutes preparation + 20 minutes cooking

Wash and dry the eggplant, then dice. Thinly slice the onion and sauté in a pan with a little oil. When golden, add the cubed eggplant and cook over medium heat for five minutes. Add the meat broth and cook for 15 minutes, or until the eggplant begins to fall apart. Adjust the salt and add a pinch of nutmeg. When done cooking, puree everything using an immersion blender until you have a cream that is not too dense. Pour the puree into bowls and serve with hot bread, drizzled in oil, chili peppers and a little extra virgin olive oil.