Eggplants sauteed in tomato sauce Y. Reynier 327 ml (jar) - 290 g

Eggplants sauteed in tomato sauce: a Mediterranean classic prepared with eggplants and tomatoes from the South of France. The eggplants are trimmed, washed, then cut into big pieces and fried in sunflower oil. They come in a tomato coulis prepared with olive oil, browned onions, a hint of garlic, and fresh parsley. Serve cold in summer to accompany barbecue-grilled meats. You can also serve at room temperature or heated according to taste or the season, in a conventional oven or microwave, as your main dish. Ingredients: eggplants (58%), tomatoes (28%), onions (3%), fresh parsley, olive oil (1%), salt, sugar, garlic, modified corn starch, acidifier: citric acid, spices. Allergens: None. Nut values. /100g: KJ/Kcal energy: 439.6/105.8 Fats: 8.09g Of which AGS: 0.89g Carbohydrates: 7.3g Of which sugars: 3.69g Proteins: 1g Salt: 0.730g