Recipes \ Sauteed eggplant

Sauteed eggplant

Sauteed eggplant
dill – 50 g eggplant – 4 PCs., Bay leaf – 1 PC., sweet pepper – 4 PCs., tomatoes – 1 kg, sweet pepper – 5 PCs., salt, green onions – 50 g, garlic – 4 cloves, carrots – 0,5 pieces onion – 3 pieces, dry Basil – pinch, vegetable oil
Step 1

Eggplant clean, cut into rings 1 cm thick, fine salt, fry on each side. Deferred.

Step 2

Finely chop and fry separately onion (until soft) and bell pepper (3 minutes). Deferred.

Step 3

Tomatoes cut into medium slices.

Step 4

Chop carrots and 1 clove of garlic, take Basil, Bay leaf, pepper peas.

Step 5

Adding the ingredients of claim 4, put vegetables in a deep casserole in layers: onions, eggplant, tomatoes, bell peppers, onions, eggplant, tomatoes. Simmer under lid on low heat for 1.5 hours.

Step 6

5 minutes until cooked extruded into the dish 3 cloves of garlic, add chopped dill and green onions. Details: - oil to use the most economically, at a minimum (otherwise it'll be "swimming" in it - the ingredients can be varied: the larger the eggplant, tomato and pepper, those will be sharper and more acidic than carrots and more onion, the softer and sweeter; - if simmer for 1 hour, the ingredients remain more or less pieces, if 1.5 hours - it turns a homogeneous mass; - the dish can be eaten both hot and cold.
Cooking time
1 h 30 min
Sauteed eggplant
Sauteed eggplant
Sauteed eggplant
Sauteed eggplant
Sauteed eggplant