My eggplant recipe (Vigne Sandrine)

Eggplant, potatoes, tomato sauce ... and here is a cutlet revisited.


  • 100 g of eggplant
  • 100 g of potatoes
  • 1 escalope of veal
  • tomato sauce
  • basil
  • olive oil


Peel and slice aubergine and potatoes. Cook all this thanks to the babycook. Cook the veal escalope. Add Once cooked add a spoon of tomato sauce, a good spoon of fresh basil and a little olive oil. Mix slightly. Then serve and feast. You tell me the news.