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A few years ago, a colleague of mine shared this eggplant recipe with me. She, in turn, recognized him while still a student and studied in an exchange in Italy, lived in an Italian family. And the grandmother of the father of the family cooked eggplants in this way. Of course, I tried to cook it and since then this is my favorite recipe for making "blue" ones. I share the recipe with you ...
So the first thing I do is cut a large onion and one medium sized bell pepper into cubes.
I send them to the pan and begin to fry in vegetable oil. Peel three medium-sized eggplants.
It is necessary to remove the skin from the tomato, for this I pour boiling water over them for a few minutes and then douse them with cold water.
I cut the peeled eggplants into cubes.
I send them to the pan with onions and peppers, then when they are almost ready. Mix well and cover, leave for 5-7 minutes.
In the meantime, you can peel the tomatoes and cut them into cubes, peel a few cloves of garlic.
Then I send them to the pan, mix well again and cover with a lid, leave for another 5 minutes. When the vegetables are ready, I salt, add spices and squeeze the garlic through a press. Also, the vegetables must be accompanied by Mascarpone cream cheese and fresh basil, but in the absence of either one, I skip this step. "Mascarpone" can be replaced with non-acidic sour cream, you only need one heaped tablespoon. Now there is only one detail left:
grate hard cheese on top, ideally "Parmesan", but our "Russian" will do too. Cover the pan with a lid and leave for a few minutes to melt the cheese.
Believe me, it's very tasty, be sure to try it.
Ingredients:
Eggplant 3 pcs
Bell pepper 1 pc
Onion 1 pc
Tomatoes 3 pcs
Garlic 2-3 cloves
Sour cream (optional) 1 tbsp. a spoon with a slide
Cheese 70-100 grams
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Be healthy!