Eggplant Saute with Tomatoes and Bell Peppers
by Editorial Staff
For this dish, medium-sized eggplants and the freshest vegetables are taken.
Cook: 20 mins
Servings: 4
Ingredients
- Small eggplants – 600 g
- Bulgarian pepper – 300g
- Tomatoes – 400 g
- Bulb onions – 1 pc.
- Garlic – 3 teeth.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 50 ml
Directions
- Wash the eggplants, cut into slices, sprinkle with salt and leave for an hour. Then squeeze the eggplants from the juice.
- Peel the onion and cut into rings. Fry in vegetable oil preheated in a high frying pan until transparent.
- Put the eggplants in a pan with onions and fry everything together until golden brown.
- Cut Bulgarian pepper in half, remove seeds and stalks and cut into strips. Add to vegetables. Fry for 5 minutes.
- Meanwhile, rinse the tomatoes, peel them, sprinkle with boiling water. Cut into cubes. Add to honeycomb. Bring everything together to a boil, salt to taste, add crushed garlic, ground black pepper. Simmer for 10 minutes over low heat.
Enjoy your meal!
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