Eggplant-tomato-vegetables with Garlic and Dried Mint
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g auberine (s)
- 3 tomato (s)
- 3 small onion (s)
- 2 cloves garlic, vary the amount as required
- 1 tablespoon tomato paste
- 2 tablespoon, sprinkled mint, dried
- 2 tablespoons oil
- water
Print Recipe
Pin Recipe Instructions
- Cut the aubergines, tomatoes and onions into cubes.
- Heat the oil in a large pan and briefly fry the onions in it with a pinch of salt. Then add the aubergines and steam them. When the eggplants are slightly brown in color, add the tomatoes. Pour water over the vegetables. However, it should not be completely covered with the liquid, half of it is sufficient. Add the tomato paste. Cook over low heat until soft, depending on the desired firmness.
- When the vegetables have reached the desired firmness, press the garlic cloves and stir in. Amount at will. Add the mint. Then add salt to taste and bring everything to the boil for approx. 1-2 minutes.
- The dish can be eaten warm or cold as a main or starter and also as a side dish.
- Bread or yogurt go well with it.
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