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

  1. Wash the eggplants, cut into slices, sprinkle with salt and leave for an hour. Then squeeze the eggplants from the juice.
  2. Peel the onion and cut into rings. Fry in vegetable oil preheated in a high frying pan until transparent.
  3. Put the eggplants in a pan with onions and fry everything together until golden brown.
  4. Cut Bulgarian pepper in half, remove seeds and stalks and cut into strips. Add to vegetables. Fry for 5 minutes.
  5. 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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