Eggplant Stewed with Tomatoes and Olives
by Editorial Staff
A dish in which eggplants are stewed with sour olives, juicy sweet and sour tomatoes, and aromatic parsley. Cooking eggplants according to this recipe will not take much time, but the result will undoubtedly please you!
Ingredients
- Eggplant – 400 g
- Tomatoes – 250 g
- Olives – 80 g
- Onions – 120 g
- Parsley – 20 g
- Vegetable oil – 30 ml (2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare the necessary products. We free the olives from the liquid. Wash and dry the eggplants, tomatoes, and parsley.
- Cut the eggplants into small cubes and put them in a bowl.
- Add 0.5 teaspoon of the salt, mix, and leave the eggplant for 20-30 minutes.
- Then we wash the eggplants in cold water.
- Peel the onion and cut it into small cubes.
- Cut the tomatoes into small cubes.
- Cut the olives into rings.
- Heat vegetable oil in a frying pan and fry the onion for about 3 minutes, until transparent.
- Add the eggplants to the pan.
- Fry the eggplants with onions for 7-10 minutes on a slightly below medium heat, until the eggplants are soft.
- Then add the tomatoes.
- Fry everything for about 5 minutes, until the tomatoes are soft.
- Add olives, salt, and black pepper to the pan to vegetables.
- Mix and fry for 2-3 minutes.
- Finely chop the parsley. We leave a little parsley to decorate the finished dish.
- Add parsley to the pan.
- Stir and turn off the heat.
- Eggplants stewed with tomatoes and olives are ready. We layout the dish on plates decorate with the remaining parsley on top.
Enjoy your meal!
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