2012-12-29

Braised eggplant

Braised eggplant
Author:
Category
Second courses
Ingredients
  • 1 kg eggplant
  • 10 ml olive oil
  • 50 gr. pitted olives
  • 2 garlic cloves
  • ¼ tsp ground black pepper
  • 2 tsp sea ​​salt
  • 500 gr. red tomatoes
  • 20 gr. capers
  • 15 gr. parsley
A delicious vegetable dish that takes 1 hour and 30 minutes to prepare.

Recipe for stewed eggplant


1

Peel the eggplants and cut them into small cubes, sprinkle with salt and let stand for 15 minutes.

2

We make cuts on the tomatoes crosswise and lower them into boiling water, after which we remove the skin from them.

3

We wash the eggplants from salt, discuss and fry for 15 minutes in a saucepan. Fry the eggplant over medium heat, stirring occasionally.

4

Add chopped tomatoes to the pan with eggplants, also add capers and olives, reduce the heat and continue to simmer the vegetables without a lid until they become soft.

5

A few minutes before readiness, pour chopped parsley and garlic cloves into the pan, check for salt, add if necessary.

  • Main courses

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