Vegetable Stew in Eggplant Boats

We cook at home a delicious vegetable stew made from eggplant, tomatoes and onions, in baked eggplant boats.

Servings: 2

Ingredients

• Eggplant – 1 pc.
• Tomato – 1 pc.
• Canned peeled tomatoes – 2 tbsp
• Bulb onions – 1 pc.
• Garlic – 1 clove
• Fresh cilantro – 10 g
• Dry white wine – 50 g
• Vegetable oil – 30 g
• Basil – to taste
• Ground black pepper – to taste
• Salt to taste
• Fresh parsley – for garnish

Directions

1. Cut the eggplant in half lengthwise.
2.  Cut the onion into large cubes.
3.  Heat a saucepan with vegetable oil. Fry the onion until golden brown over medium heat.
4.  Carefully remove the pulp from the eggplant halves.
5.  Make notches on the inside of the eggplant peel. Sprinkle with salt, basil and sprinkle with vegetable oil, oil the eggplant inside and out.
6.  Bake the eggplant boats in a preheated oven for 4 minutes at a temperature of 200 degrees.
7.  Add wine to a saucepan with fried onions. Simmer for 5 minutes.
8.  Cut the eggplant pulp into large cubes.
9.  Add the eggplant pulp to the onion. Stir and fry over high heat for 5-6 minutes.
10.  Cut the tomato into large cubes.
11. Add the tomato to the eggplant and onion saucepan. Fry for half a minute.
12.  Add peeled canned tomatoes, stir. Reduce heat and simmer vegetables for 10 minutes.
13.  Finely chop the cilantro and garlic.
14.  Add the garlic and half the chopped cilantro to the vegetable stew. Season with salt, pepper, mix well.
15.  Sprinkle the baked eggplant with the remaining cilantro, put the vegetable stew in the eggplant boats.
16.  Decorate the vegetable stew in eggplant boats with fresh parsley and serve.

Bon Appetit everyone!