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1
Finely mince the carrot, onion, and garlic.
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2
Parboil the carrots for about 5 minutes.
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3
Cut the eggplant into 1 cm thick slices and soak in water to remove any bitterness.
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4
Remove the stringy parts from the whole tomatoes and mash them through a sieve to make smooth.
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5
You can omit this step if you need to.
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6
Put olive oil and garlic in a cool frying pan and then turn the heat to low.
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7
Once the garlic becomes golden, add the onion and continue cooking.
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8
When the onion becomes transparent, add the carrot and continue cooking.
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9
Pour in the red wine and cook off the alcohol.
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10
Once the alcohol has cooked off, add the whole tomatoes, consomme, and bay leaf.
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11
Flavor with ketchup and Japanese Worcestershire sauce.
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12
Season with salt and pepper, but please remember that the cheese also contains some salt.
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13
Mix the flour with 100 ml of water and add to the pan.
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14
Simmer on low heat for 5 minutes.
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15
Once it becomes nice and thick, the deluxe tomato sauce is complete.
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16
Heat a frying pan with olive oil and cook both sides of the eggplant slices.
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17
Once they have slightly browned, cover with a lid and steam.
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18
When the eggplant slices have cooked, line them up in a heat-resistant dish and coat with lots of tomato sauce.
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19
Top with cheese.
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20
Bake in a preheated 250C oven for 5 minutes while paying attention to the state of the cheese and brownness.
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21
Garnish with dried parsley and it's done!
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22
If you make extra sauce, you can use the leftovers for pizza.
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23
It's convenient to have stored in the freezer.
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24
This photo shows pizza toast.
