Eggplant And Tomato Stew - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Stew is delicious to use warm, with mashed potatoes, with porridge, with a slice of freshly baked bread. The stew is prepared very quickly …

Ingredients

Eggplant - 500 g

Tomatoes - 300 g

Sweet pepper - 300 g

Carrots - 150 g

Sunflower oil - for frying

Garlic - 3 cloves

Onions - 200 g

Turmeric - 0.5 tsp

Ground coriander - 0.5 tsp

Ground black pepper - to taste

• 41 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Today we have for lunch, a delicious autumn stew of eggplant and tomatoes. Stew is a fried vegetable cut, like in our case, then stewed in a sauce until soft. Stew is delicious to use warm, with mashed potatoes, with porridge, with a slice of freshly baked bread. The stew is prepared very quickly from seasonal vegetables.

Use these ingredients to make an eggplant and tomato stew.

Rinse the eggplants well. If possible, take not very large vegetables. Peel if desired. Cut into cubes. Place in a deep container and cover with salt water. Add 2 tablespoons per liter of water. salt. Put a weight on top so that all the eggplants are under the solution. Leave it on for 30 minutes.

Peel and rinse carrots, onions, bell peppers. Grate the carrots on a coarse grater, dice the onion and bell pepper.

Pour some oil into the pan, heat well, add turmeric and ground coriander.

Add carrots, bell peppers and onions. Stir. Fry over moderate heat, stirring constantly, for 5-7 minutes.

Rinse the eggplant slices and squeeze out excess water. Add to the skillet with the rest of the vegetables. Stir.

Add chopped tomatoes immediately. Stir. Cover and simmer until eggplants are tender, about 15-20 minutes. Then add salt, chopped garlic and ground pepper. Stir and simmer until all ingredients are cooked through.

The eggplant and tomato ragout is ready.

Enjoy your meal!

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