Corn Porridge with Eggplant Sauce

For a Mexican food recipe, corn porridge with eggplant sauce, finely chop the onion and garlic. Heat vegetable oil in a frying pan, add onion, garlic and lightly fry until transparent. Wash the eggplants and cut into cubes 1x1 cm. Add the eggplants to the onion, stir and fry over medium heat for 2-3 minutes.

You can use canned tomatoes in your own juice for this recipe, but you can also use fresh ones. If you use fresh tomatoes, cut them, pour boiling water for 5 minutes, and then remove the peel and cut into small pieces. Add tomatoes to the pan with eggplants, if the tomatoes are fresh, add 2-3 tbsp tomato paste, if the tomatoes are canned, then it is not necessary. Stir the sauce, season with salt and pepper, pour in 0.5 cups of water and simmer for 10 minutes. 1-2 minutes before the end of stewing, add basil to the sauce, you can just tear the leaves and stir.

Pour water, milk into a deep saucepan, add salt and put on medium heat. When the mixture of water and milk boils, add the corn porridge, stir, reduce the heat, you can put it on the divider so that it does not burn. Stir occasionally with a wooden spoon and cook the corn porridge. When serving on corn porridge put eggplant sauce, sprinkle with cheese shavings, can be decorated with a sprig basil and serve.