"Ghost Eggplant" (Eggplant Stew with Other Vegetables)

by Editorial Staff

We make stewed eggplants with tomatoes, carrots, onions.

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Soup

Ingredients

“Ghost Eggplant” (Eggplant Stew with Other Vegetables)

Instructions

Cut the carrots into large circles.
Throw the spices into the hot sunflower oil.
Throw the carrots into hot oil (always first for vegetables).
We take the onion, chop it coarsely – quarter it.
Fry the carrots for about 10 minutes, stirring until crusty, throw in whole garlic cloves.
Add onion, stir and fry.
We cut the unpeeled young eggplant into large circles and semicircles.
Throw the eggplants into the fried onions and carrots, stir.
Cut the tomatoes coarsely.
We fry our vegetables.
Throw the tomatoes over the fried vegetables.
Salt and mix.
Add a spoonful of tomato paste (it is best to stir with water right away).
Mix, add 200 ml of water and simmer, covered with a lid, for 10 minutes.
We take greens. Open the lid and drop it on top.
Stir and simmer for 2-3 minutes.
Done !
Well, and with toasted smoked ribs on a plate.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.