Stewed eggplant with tomatoes is a universal dish. It will fit both as an independent treat, especially if you do not eat meat, and as a hot snack for lunch or dinner, and as a side dish for any meat, for example, for fried pork steaks in a grill pan.
Eggplants with tomatoes are prepared very simply and quickly enough. You can serve the finished dish in the pan in which it was cooked.
Ingredients:
Eggplant - 2 pcs.
Tomatoes - 2 pcs.
Bulb onions - 1 pc.
Garlic - 1-2 cloves
Vegetable oil - 2 tablespoons
Hot pepper - to taste
Salt to taste
Ch.m. pepper - taste
Sugar - optional
Preparation:
1. Prepare all the necessary foods from the list. Peel the onion, wash all vegetables under running water, dry with paper towels.
2. Cut the onions into small cubes, heat a small amount of odorless vegetable oil in a frying pan, put the onion slices into it, fry until soft for 2-3 minutes.
3. Cut the eggplant as you like, the main thing is that the slices are not very thin, otherwise they will completely fall apart by the end of cooking. Add the chopped blue ones to the pan, turn the heat down.
4. Almost immediately, the eggplant will absorb all the oil, so add some water, cover and simmer over low heat until all the liquid has evaporated. Mix the contents of the pan gently.
5. Cut the tomatoes into four parts, rub the pulp on a coarse grater, discard the skin. Add to the eggplants, stir and simmer for another five minutes over low heat.
6. Cut hot peppers into small pieces, pass the garlic through a press or crush with the back of a knife, add to the pan. Salt the dish, pepper to taste, simmer for another 3-4 minutes. Be sure to try, if it turns out sour, add a little sugar.
7. Before serving, let the finished dish stand for 10 minutes under the lid so that all the flavors mix.
8. Stewed eggplant with tomatoes are ready. Enjoy!
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