Tomato Stew with Eggplant, Onion and Chives

Ingrédients

• Onion 1ea
• Eggplant 1ea
• Chives 50g
• Baguette 0.5ea
• Tomato sauce 200ml
• Olive oil 1tablespoon
• Garlic 2ea
• chicken stock 100ml

1. Finely chop the onion and garlic, then sauté them in olive oil until fragrant.
2. Dice the eggplant and add it to the pan. Sauté together with the onion.
3. Add the tomato sauce and stir well. Simmer for about 5 minutes.
4. Pour in the chicken stock and continue simmering over medium heat for another 10 minutes.
5. Add the chives and cook on low heat for 5 more minutes.
6. Slice the baguette and set it aside.
7. Serve the finished stew in a bowl with the baguette on the side.