To be honest, I tried this combination not so long ago and was pleasantly surprised. The dish turns out to be very tasty and tender. This is ideal for fried or baked pork, especially for the shank, and it can easily be a full-fledged side dish. If this dish also became a discovery for you, then be sure to try to cook it while the eggplants are affordable and the cabbage is just ripe.
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Ingredients:
Cabbage - 500 g
Eggplant - 300 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Lean oil - 3 tablespoons
Salt to taste
Ch.m. pepper - taste
Tomato sauce (optional) - 2 tablespoons
Step by step recipe:
Prepare all the food you need. Peel the onions and carrots, wash them under running water with the rest of the vegetables.
Heat some lean refined oil in a frying pan, put onion chopped in half rings and grated carrots in it. Fry for 2-3 minutes, until soft.
Chop the cabbage thinly, transfer to the pan. Turn down the fire. When the cabbage is slightly fried, pour in some water, cover and simmer for 15-20 minutes until it becomes completely soft.
Peel the eggplant - it is tough and will only interfere in the finished dish. Chop it up and transfer to the skillet.
Toss the bay leaf over the stew. It will make the finished dish more aromatic, in addition, it goes well with cabbage.
Simmer the vegetables under the lid for another 5-7 minutes, now until the eggplant is fully cooked.
Next, the dish needs to be salt and pepper.
You can add a delicious tomato sauce if desired. Many housewives claim that he is superfluous here. But I like not only the color of the finished dish, which is obtained precisely because of the sauce, but also a slight sourness, which will set off sweet cabbage and eggplant.
If necessary, add a little more water while extinguishing.
Serve the cooked eggplant stew as a hot side dish or appetizer, although it will also be delicious cold.
Enjoy!
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