While the tomato sauce wasn’t the best choice, the other ingredients made for a delightful dish. Frozen veggies, fresh potatoes, and a bit of creativity came together in this quick and tasty meal.
Ingredients:
Frozen eggplant
Frozen green beans
Frozen butter beans
Garlic (for sautéing)
Tomato sauce (optional, and best saved for pasta 😉)
Fresh potatoes, thinly sliced
Preparation:
Garlic base:
Sauté crushed garlic in a bit of oil until fragrant.
Cooking the vegetables:
Add the frozen eggplant, green beans, and butter beans to the skillet, mixing them with the garlic.
Heat until the vegetables are tender.
Frying potatoes:
In a separate pan, fry the thinly sliced potatoes until crispy.
Tomato sauce (optional):
If you’re adventurous, mix in a little tomato sauce with the vegetables. Otherwise, save it for a future garlic-tomato pasta dish.
Serving:
Serve the sautéed vegetables alongside the crispy potatoes for a comforting and satisfying meal! 😊 November 21, 2024
