Eggplant Stewed with Tomatoes
by Editorial Staff
This is a versatile dish made from stewed vegetables and mushrooms. Stewed eggplants with tomatoes and mushrooms can be served hot or cold, as a separate dish or as a side dish.
Cook: 30 mins
Ingredients
- Large eggplant – 1 pc.
- Cherry tomatoes – 10 pcs.
- Champignon mushrooms – 5-6 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Fresh basil – a couple of sprigs
- Tomato sauce – 1 tbsp
- Vegetable oil – 2-3 tbsp
- Salt to taste
- Ground black pepper – to taste
- Sugar – to taste and desire
Directions
- Prepare the food you need. Wash and dry the vegetables, peel the onions and carrots.
- In a small amount of vegetable oil, fry the onion, cut into half rings.
- Add coarsely chopped carrots, cook for 3-4 minutes.
- Add the coarsely chopped champignons.
- And add the eggplant immediately. Mushrooms and eggplants are cooked at the same time.
- When mushrooms and eggplants are lightly browned, add water or vegetable broth.
- Add a tablespoon of your favorite tomato sauce, season with salt and pepper, add a little sugar to balance the taste and cook the eggplant with mushrooms for 5 minutes.
- Now add the chopped cherry tomatoes (you can take the usual ones, just do not forget to peel them), crushed garlic, stir and cook the eggplants with tomatoes for literally 3-4 minutes.
- Sprinkle the stewed eggplant with tomatoes and mushrooms with fresh herbs, stir.
- Turn off the stove, cover the frying pan with a lid and leave for 10-15 minutes for all the juices to mix.
- Serve the eggplants stewed with tomatoes with the freshest bread as an independent dish or as a side dish for any meat. Bon appetit!
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