|4 tbsp||Wheat Flour Type 405|
|0,125 l||Olive Oil|
|1 tbsp||Fresh Rosemary|
|Pepper from the mill|
|1 tbsp||White Balsamic Vinegar|
Aubergines with tomato sauce can be served as a vegetarian main course with rice or polenta, or as a side dish with meat or poultry. Wash and dry the eggplants and remove the stems and flowers. Cut the eggplants lengthwise into slices about 1 cm thick. Place aubergine slices next to each other on a board, salt and leave to stand for approx. 30 minutes. Blanch the tomatoes with boiling water and peel off the skin. Cut the tomatoes into small cubes. Peel onion and garlic cloves and cut into fine cubes. Dry the aubergines with kitchen paper and turn the slices in flour. Heat olive oil in a coated pan and fry the aubergines in it in portions on both sides until golden brown, as shown in the picture above. Using a spatula, remove the aubergines from the pan, drain on kitchen paper and keep warm until all the aubergines are fried. Lightly fry onions, garlic and finely chopped rosemary in dripping. Add diced tomatoes and braise briefly. Season tomato sauce with ground pepper, salt and white balsamic vinegar. Arrange aubergines with tomato sauce on preheated plates and serve with rice, polenta or meat and poultry as desired.