For those who do not like to bother with meat themselves, or simply do not like meat, there are... no, not soy products, but eggplants. As for me, it is difficult to find a more versatile vegetable. What folk craftsmen do not make of them - right up to the seams for the winter, almost completely imitating the taste of mushrooms!
For me, this skill is not yet available. Well, too lazy to bother with seaming.
But for daily nutrition, as soon as eggplants appear in sufficient quantities and at a reasonable price, we buy with pleasure.
Caviar, eggplant rolls, and, by the way, a lot of sauces! Some of my favorites are with caramelized onions. It goes well with pasta (the main thing is to take more of the sauce itself!), And if you really want to, you can just spread it on bread.
So, we take:
- A couple of large eggplant;
- Three to four juicy red onions;
- There are five large tomatoes. Large - not in the sense that "bull heart", but not "cream";
- A couple of cloves of garlic;
- Three to four tablespoons of balsamic vinegar - you can take three if you have tomatoes that are sooooo rich in taste;
- A tablespoon of sugar - without a slide;
- Vegetable oil for frying;
- Salt and pepper to taste;
- Greens - also to taste, sprinkle the dish on top.
How we cook:
Wash eggplants and cut into cubes. Sprinkle these cubes with salt, mix and send them to stand for 10-15 minutes, then rinse thoroughly with very cold water.
If suddenly you do not know why, I will say - we remove the bitterness. It is quite possible, only possible. It seems like many varieties of eggplant are not bitter now, however, it is problematic to check each eggplant, therefore it is better to be on the safe side. There is also an option to soak them in salt water, but as for me, then the product itself is saturated with too much water.
Now the eggplants are laid out on a baking sheet covered with parchment and put into the oven for twenty minutes at a temperature of 200 degrees.
While the eggplants are baking, cook the onions. We clean, cut a quarter into rings (or even thick quarter rings, then as you like). Blanch the tomatoes, peel them and cut into cubes. Chop the garlic finely.
Heat the oil in a large frying pan and fry the onion well - not until it crisp, but until it begins to brown.
At this moment, add sugar and stir everything thoroughly, without ceasing, before the onion is covered with caramel. It is worth reducing the heating here so that the sugar does not start burning.
When the onion is covered with caramel, send garlic and tomatoes to it, add balsamic vinegar and simmer.
And then the eggplants must reach readiness. If the eggplants in the oven become soft, we transfer them to the pan with the rest of the products. stir thoroughly, season with salt and pepper and, if the sauce is still too liquid for you, boil it to the desired consistency.
Well, then - bon appetit!