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Eggplants stewed with vegetables in layers. Stewed eggplants with vegetables - a hearty dish with original and simple recipes

Whatever eggplant appetizer you prepare, it is eaten with pleasure and always comes in handy both on the holiday table and on the everyday menu. This fully applies to the stewed eggplants with tomatoes that we will prepare today.

This appetizer is good on its own or as an addition to a main side dish, such as potatoes. It’s hard to think of anything simpler and tastier!

Ingredients: (for 2 servings)

1 medium sized eggplant
1 large tomato
1 medium onion
small bunch of cilantro
2 cloves garlic
1 tbsp. spoon of lemon juice
vegetable oil
salt, pepper to taste

Preparation:

I am showing how to prepare a small portion, but if you wish, you can double the amount of ingredients.

First you need to peel the skin from the eggplant. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. To make it quicker, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.

After this, pour cold water over the eggplant for a couple of minutes. Now it will be very easy to remove the skin.

If the skin of the eggplant is thin and not hard, then you don’t have to remove it; during stewing, it becomes completely soft.

Cut the peeled eggplant into small pieces or cubes.

Peel the onion and cut into small cubes.

Pour vegetable oil into the pan so that it covers the entire bottom and fry the onion until slightly golden brown.

Then lower the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplants absorb it very well, so it won’t make it worse.

While the eggplant and onion are stewing, prepare the tomato. Fill it with boiling water from a kettle for 2-3 minutes, then rinse with cold water. After this, the skin from the tomato will almost come off by itself.

Cut the tomato into small cubes.

By this time, the eggplant with onions looks something like this:

We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.

In the meantime, wash and finely chop the cilantro. I believe that cilantro, like no other herb, pairs with eggplant to taste. But if you can’t stand cilantro (this happens! 🙂), you can replace it with parsley.

When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, stir, close the lid and immediately turn off the stove.

Let the eggplants brew and cool slightly, transfer them to a beautiful bowl and serve. The snack tastes great both warm and cold.

Each housewife prepares stewed eggplants with tomatoes in her own way, adding different seasonings and, for example, carrots, celery or bell peppers, and every time this appetizer turns out surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.

You can prepare a simple and also very tasty dish from eggplants.

And you will find a recipe for a beautiful and tasty appetizer of eggplant with tomatoes, cheese and nuts.

I bid you farewell for today. I wish you all good luck and good mood.

Always have fun cooking!

Smile! 🙂

Don't know what to cook delicious for an everyday lunch or family dinner? We offer you an incredibly simple, but at the same time satisfying dish - stewed eggplants, and we will now tell you how to prepare them.

Recipe for eggplant stewed with vegetables

Ingredients:

eggplants – 3 pcs.;
onion – 2 pcs.;
carrots – 2 pcs.;
tomato – 2 pcs.;
bell pepper – 1 pc.;
vegetable oil – 50 ml;
spices.

Preparation

Wash the eggplants, dry them, cut them into cubes and put them in a bowl. Sprinkle them with fine salt and leave for about 25 minutes. During this time, we process the pepper, chop it into pieces and do the same with the rest of the vegetables, and chop the carrots on a coarse grater. Scald the tomatoes with boiling water, carefully remove the peel and cut the pulp into cubes. Now rinse the eggplants thoroughly, place them in a colander and leave to drain. Heat the oil in a frying pan with high sides, add the eggplants and fry them for 10 minutes over high heat. Then add the pepper, reduce the flame and sauté the vegetables for some more time. Then at the same time throw in the onions and carrots and simmer over low heat. At the very end, lay out the tomatoes, season with spices, mix, pour in a little water, cover with a lid and simmer for 20 minutes, until tender. Serve the dish hot with any .

Stewed eggplants with potatoes

Ingredients:

eggplants – 3 pcs.;
potatoes – 4 pcs.;
tomato – 3 pcs.;
carrots – 1 pc.;
bell pepper – 2 pcs.;
garlic – 2 cloves;
fresh greens – 1 bunch;
vegetable oil – 2 tbsp. spoons;
vinegar – 1 teaspoon;
onion – 1 pc.;
sugar - a pinch;
bay leaf – 2 pcs.;
spices.

Preparation

We wash, dry and clean all vegetables. Then chop the eggplants into cubes, add salt and leave to stand, and then rinse with water. Finely chop the onion, grate the carrots, cut the bell pepper into large strips, and cut the potatoes into cubes. Remove the skin from the tomatoes and chop them into slices. We pass the garlic through a press, and chop the greens with a knife. Now sauté the onions in a heated saucepan, and then add the vegetables in the following sequence: potatoes, carrots, eggplants, bell peppers and tomatoes. Mix everything and simmer covered for 3 minutes. Lastly, throw in the greens, garlic and bay leaf, add salt to taste, add sugar and vinegar. Cover the dish with a lid and place the saucepan in the preheated oven for 10 minutes. Serve stewed eggplants as a main dish or with any side dish of your choice.

Stewed eggplants with vegetables in a slow cooker

Ingredients:

tomatoes – 2 pcs.;
beef – 700 g;
eggplants – 3 pcs.;
onion – 3 pcs.;
garlic – 2 cloves;
hot pepper - to taste;
- taste;
spices;
vegetable oil – 3 tbsp. spoons.

Preparation

Wash the eggplants thoroughly, cut them into pieces, put them in a bowl, add salt and fill with water. Leave the vegetables for 30 minutes, and during this time we process the beef and chop into slices. Pour oil into the multicooker bowl, throw in the meat and fry it for 30 minutes in the “Baking” mode. Peel the onion, chop into half rings and add to the pan. Mix everything and brown with the lid open for 10 minutes. After this, add chopped garlic and hot pepper. We wash the eggplants, squeeze them out and add them to the meat. Cook for 20 minutes, and then add tomatoes, season with spices and add turmeric if desired. Mix everything well, close the lid and cook the eggplants with meat in the “Stew” mode for 1.5 hours. After the beep, decorate the dish with chopped fresh herbs.

When preparing lunch and dinner for the family, the most difficult task is to decide what exactly we will do to make it tasty, satisfying, and healthy. What do you think of the idea of deliciously stewing eggplants in a frying pan? This treat is made quite quickly, the ingredients needed are simple and affordable, and it turns out simply delicious. A very tasty and incredibly light dish, both hot and cold, and even the next day it will be swept off the table in the blink of an eye, it’s incredibly delicious.

How to select and prepare eggplant

How to choose ripe blueberries

However, do not forget that eggplant is a classic representative of the nightshade family and has some nuances in preparation. For example, these vegetables cannot be eaten fresh, unripe or overripe, and all because they contain such a harmful substance as solanine, which in small doses can even be beneficial for us. However, in “green” and overly ripe fruits, this alkaloid accumulates and can lead to poisoning.

That is why it is best to choose strong, ripe eggplants with an even purple glossy color, without green edges or spots, for cooking.

How to soak eggplant

And to avoid the inherent bitterness of corned beef, chopped eggplant should be sprinkled with salt and left for 10-20 minutes, and then rinsed. It is equally important to know how long such a product is prepared.

How long to simmer eggplants in a frying pan

This kind of cooking takes a minimum of time, because the eggplants themselves have tender, juicy flesh, which fries in just a couple of minutes. Well, it will take no more than a quarter of an hour to stew the “little blue ones” in a frying pan.

How to stew eggplants in a frying pan

Fresh tomatoes are faithful companions of the “little blue ones”. Take, for example, baked eggplants with tomatoes, or the traditional cold table appetizer “mother-in-law’s tongue”... Unification!

See tomato-eggplant recipes on our website:

And that’s why this idea of stewing eggplants with tomatoes was met with a bang among culinary experts. This is how this original recipe appeared, which we present step by step and with all the details. So you can easily prepare such a treat at home with your own hands.

Ingredients

Eggplants – 2 fruits
Fresh tomatoes – 5 pcs.
Onion – 1 head
Garlic cloves – 3 pcs.
Olive oil – 20 ml
Table salt - to taste
Fresh dill herbs – ½ bunch
Pepper mixture – ½ tsp;

How to cook stewed eggplants in a frying pan

We rinse the eggplants, cut off the stalks, and if the skin is too thick, you can cut it off too. Cut the vegetable into cubic medium pieces and, sprinkle with a little salt, leave for 15 minutes. Then rinse and place on a napkin to dry a little.
Chop the tomatoes into small slices, chop the onion into thin quarter rings, and pass the garlic through a press.
Place a frying pan or saucepan over high heat, add oil and as soon as it heats up, place the onion in the container. Fry it for literally 5 minutes until golden brown with constant stirring, and then reduce the gas to a minimum, add eggplants, tomatoes, pour 125 ml of water, add salt, pepper and simmer the dish under the lid for 15-20 minutes.
A couple of minutes before the end of cooking, add garlic and finely chopped dill to the dish, mix everything, simmer a little under the lid and turn off.

Stewed eggplants in sour cream with mushrooms

Ingredients

Eggplants - 2 medium fruits + -
- 1 head + -
— 150 g + -
- 4-5 tbsp. + -
- 5 branches + -
- 2 cloves + -
Meanwhile, chop the onion into half rings and fry in vegetable oil until deliciously browned, then add the mushrooms cut into medium slices into a container, fry them as well and then add the eggplants.
With constant stirring, prepare the composition for about 7 minutes, and then fill them with sour cream mixed with 1/3 tbsp. water. Also add grated garlic, salt and spices to taste.
Under a closed lid at medium temperature, simmer the eggplants with mushrooms for 15 minutes.

When serving, decorate each serving with parsley leaves.

This way, in just 20 minutes you can deliciously stew eggplants in a frying pan in different ways. Your household will appreciate your culinary successes.

You can prepare many dishes from eggplants, especially Georgian cuisine. And not only snacks, vegetables can be added to stews with various ingredients. They combine wonderfully with each other, and the dish turns out very juicy and aromatic.

General cooking principles

It is advisable to always soak eggplants before cooking or salting them. This reduces the risk that the entire dish will subsequently taste unpleasantly bitter. Young fruits usually have less seeds and bitterness.

The frying pan in which the stew will be prepared must be well heated in advance in order to heat the oil thoroughly. Vegetables cook very quickly, it is better not to leave the stove and stir the mixture often.

Typically, stew can be served hot, cold, or warm. Some even put it on bread, thus creating a sandwich. It is better to undercook than to overcook, otherwise all the ingredients will turn into mush.

How to cook stewed eggplants with vegetables

Cooking time

calorie content per 100 grams

The rather rich composition of this dish has a huge number of flavors that combine perfectly with each other.

How to cook:

Tip: instead of tomatoes, you can take half a glass of tomato juice. But it’s better not to add tomato paste, as it will overwhelm the taste of other vegetables.

Stewed eggplants with vegetables and meat

Men really like this recipe precisely because of the beef content in it. This makes it much more satisfying.

How long is it - 1 hour.

What is the calorie content - 81 calories.

How to cook:

Cut the washed eggplants into slices, removing the stem. Season generously with salt and let stand for fifteen minutes.
Next, wash the circles, remove moisture, and fry in a small amount of oil.
Pass the meat through a meat grinder or grind in a blender.
Separately, fry finely chopped onion, adding salt and pepper.
Cut the washed tomatoes into slices, removing the stem.
Cut the pepper into the same slices without seeds.
Place the ingredients in layers in a small saucepan: eggplant, peppers, meat, onions, tomatoes.
Each layer should be sprinkled with your favorite spices and salt.
Be sure to pour fresh tomato juice on top.
Simmer for no more than twenty minutes under the lid, serve hot, sprinkled with chopped herbs on top.

Tip: tomato juice can be replaced with tomato puree. Just first you need to boil the tomatoes.

Cooking method in a slow cooker

Vegetables in a slow cooker retain their nutrition better, and the risk of them burning is reduced.

How much time - 1 hour 35 minutes.

What is the calorie content - 28 calories.

How to cook:

Wash the vegetables. Remove the skins from the onions, peel the peels from the carrots, remove the stems from the eggplants, and remove the seed capsule from the peppers. Cut all the fruits into cubes of the same size.
Place all vegetables, except pepper, into a multicooker bowl and set the “Stew” mode with a timer for one hour.
For juiciness, you can add 50 ml of water. Close the lid.
When the device signals, remove the lid and add pepper.
Wash the tomatoes, cut out the stem, cut them into small cubes and add to the total mass.
Let simmer for another twenty minutes, add salt and sugar to taste.
Fifteen minutes before readiness, add peeled garlic cloves, spices, and chopped herbs.
The stew can be served warm or cold.

Tip: You can add some chili flakes for a little extra kick.

Stewed mixed vegetables

The combination of a large number of vegetables is a vitamin bomb for the body! It turns out colorful and quite tender thanks to the zucchini.

How much time - 45 minutes.

What is the calorie content - 46 calories.

How to cook:

Cut the peeled carrots into large strips.
Remove the skins from the onion and cut it into cubes.
Cut the zucchini into cubes. If the fruit is old, then remove the skin and clean out the seeds in advance.
Cut the eggplants into the same cubes, cutting off the stem.
Tomatoes should be blanched: put them in boiling water for a minute, after making a cut from the bottom. Remove the skin, cut out the stalk, cut the pulp into cubes.
Remove the peel from the garlic.
Place the eggplants in a frying pan and fry them a little.
Next add carrots, stir and fry.
Add the zucchini, and after five minutes add the onion to the mixture.
After all the vegetables are lightly fried, add a little flour. Fry for another five minutes, stirring frequently.
Next add the tomatoes and season the whole mixture.
Let the vegetables boil, then cover them with a lid and reduce the heat to low.
After about ten minutes, add chopped garlic and turn off the stove. Let it sit for a while and serve.

Tip: if the vegetables give too little juice, you can safely add a little water. Add salt as desired.

How to cook a vegetable side dish with peppers and tomatoes

A bright dish in which the colors of both vegetables and herbs are mixed. The aroma of basil instantly awakens the appetite.

How much time - 25 minutes.

What is the calorie content - 27 calories.

How to cook:

Peel the eggplants and cut them into 2x10 cm cubes.
Cut the washed tomatoes into several large slices.
Chop both types of sweet peppers quite finely.
Also finely chop the peeled onion.
Fry all the vegetables in a frying pan, except for the tomatoes.
Add a little salt, stir and fry for about six minutes.
Next, turn the heat to minimum, add tomatoes, stir, and cover with a lid.
Cook for about fifteen minutes, and during this time finely chop the peeled garlic, basil and cilantro. Add them after all the vegetables are cooked and the stove is turned off.

Tip: if you don’t have fresh basil, four pinches of dried basil will be enough.

Recipe with potatoes

One of the most nutritious dishes today. All thanks to the fried potatoes, which go well with the rest of the ingredients.

How much time - 35 minutes.

What is the calorie content - 39 calories.

How to cook:

Wash the eggplants, cut off the stem, cut the pulp into small cubes.
Wash the potatoes, peel them, cut them into fairly thin slices.
Remove seeds from pepper and cut into large squares.
Finely chop the peeled onion and garlic.
Pour a couple of tablespoons of oil into the pan, heat it, add the potatoes and fry for five minutes.
Then add eggplant, onion, garlic and pepper. Stir.
Season to taste.
Pour in the broth, cover and cook for about twenty minutes until done. Serve hot, sprinkled with chopped herbs.

Tip: Various herbs are very suitable for the dish.

Stewed eggplants with garlic

A quick stew in which garlic has a pronounced aroma and taste.

How much time - 50 minutes.

What is the calorie content - 93 calories.

How to cook:

Finely chop the onion without peeling, and then fry it until golden.
Cut the washed eggplants into cubes and soak them for half an hour to an hour in cold water.
Next, add the eggplants to the onions and fry everything together again until cooked. This takes about twenty minutes.
Finely chop the washed tomatoes without stems.
Chop the dill.
Add tomatoes to the pan, cook for another two minutes. Turn off the heat and sprinkle dill on top.
Pass the garlic through a press, stir it into the dish, and then serve immediately.

Tip: tomatoes in their own juice are also suitable for this recipe.

You can not only cut eggplants into cubes. Someone passes them through a meat grinder, thereby producing more caviar than stew. However, the remaining components are cut coarsely. Then it is advisable to take tomatoes that are dense and fleshy.

If you want to preserve the light color of the eggplants, you need to sprinkle them with a small amount of lemon juice before cooking. To keep them juicy, you can dip them in egg white. And if they absorb too much oil, it is better to lightly dry them in the oven in advance.

This stew can also be stored for the winter in small jars. It can be served as a side dish or as an addition to cereals and potatoes.

The versatile eggplant can be served with almost anything. And it will always be incredibly appetizing, easy and fast!

Outlandish vegetables from the nightshade family, which have a dark purple color, came to the cuisine of Europe and many other countries from the eastern part of India, where they have been grown for many centuries. Stewed eggplants with vegetables are very healthy; according to the recipe, they are cooked in a frying pan along with onions, carrots, peppers, tomatoes, garlic and other ingredients.

How to cook stewed eggplants with vegetables

There are many different recipe options for preparing stewed vegetables with eggplant. In order for the dish to turn out correctly, you need to follow certain cooking recommendations. These include the cooking method, processing of ingredients, and method of cutting vegetables. The most useful method, according to nutritionists, is stewing.

Preliminary preparation includes washing the products, removing stems and peels. Some recipes call for removing the dark skin and briefly soaking the eggplants in salted water to get rid of the bitter taste before cooking them in the pan. However, experienced chefs claim that bitterness is not felt after cooking.

You need to take only young fruits with blue-violet skin. They can also be distinguished by their green stalk. The method of cutting eggplants, as in the photo, is also very important. If the pieces are too small, the taste of the main ingredient will be lost among others, so the best option would be to chop it into cubes, strips, slices or circles of 1 cm.

How to stew eggplants in a frying pan

A frying pan is suitable for preparing stewed eggplants. On it, vegetables are first fried with butter, then broth, vegetable juice, and plain water are added. It is desirable that the temperature of the liquid be at least 80 degrees. In addition, before stewing eggplants with vegetables, it is important to choose a frying pan with high sides. You can add the required amount of liquid to such dishes.

How to deliciously stew eggplants

In all recipes, eggplant is cooked with other vegetables. They help highlight the unusual spicy taste of the finished dish. A special role is played by different spices, which are used independently of other components. It is recommended to spend at least 20 minutes preparing. If you don’t know how long to stew the eggplants, they may become overcooked and not turn out as beautiful as in the photo.

Recipes for stewed eggplants with vegetables

The cuisines of many nations offer different recipe options. They differ in calorie content, quantity of ingredients and preparation time. Vegetables such as carrots, tomatoes, and zucchini go well with eggplants. The versatility of such dishes is that they can be used as a vegetable side dish or eaten separately; they are eaten cold or hot.

With garlic

Time: 32 min.
Number of servings: 3 persons.
Calorie content of the dish: 46 kcal.
Cuisine: oriental.
Difficulty: easy.

This recipe for stewed eggplant is the simplest; it uses a minimum of ingredients, so even a novice housewife can easily prepare it. A product such as chopped garlic will give the dish a special sharpness and piquancy. If you grind the cooked and cooled food in a blender, you will get delicious eggplant caviar.

Ingredients:

ready broth – 100 ml;
eggplants – 300 g;
carrots – 2 pcs.;
garlic – 2-3 medium cloves;
bay leaf – 1 pc.;
sunflower oil – 50 ml;
onions – 1 pc.;
salt – 2 g;
dried parsley – 3 g.

Cooking method:

The skins are removed from the eggplants and other components.
Vegetables are cut into strips, and garlic into small cubes, 3 mm in size.
Onions and carrots are sautéed for 5 minutes.
Eggplants are added.
The broth is added.
The dish is brought to readiness for about 20-23 minutes, after which the stove is turned off.
Garlic is mixed with the rest of the ingredients.

With carrots

Time: 30-35 min.
Number of servings: 5 persons.
Calorie content of the dish: 95 kcal.
Purpose: for lunch and dinner.
Cuisine: oriental.
Difficulty: easy.

This vegetable is used in many recipes along with blueberries. The ingredients match each other to taste, and the tomato paste will add sourness to the dish. In addition, even after such a type of heat treatment as stewing, carrots still contain a lot of useful vitamin A. The most unusual dish is stewed boats made from the main ingredient with carrots and onions.

Ingredients:

small eggplants – 4-5 pcs.;
carrots – 6 pcs.;
tomato paste – 50 ml;
sunflower oil – 100 ml;
boiled water – 100 ml;
onion – 1 pc.;
salt – 2 g;
greens – 5 g.

Cooking method:

Grate the carrots on a fine grater, cut the onion into cubes.
Eggplants are cut in half.
The blue ones are fried on both sides using vegetable oil.
Fry onions and carrots for 5 minutes, add tomato paste to them.
Using a spoon, remove the middle from the eggplants, chop them and mix with carrot and onion sauté.
The filling is placed inside the “boats”.
Stuffed vegetables are placed on a sheet in the oven and filled with water.
Simmer for 25 minutes.
Place on plates and sprinkle with parsley and dill.

With zucchini

Time: 35-40 min.
Number of servings: 4-5 persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch and dinner.
Cuisine: international.
Difficulty: easy.

During cooking, you must strictly monitor the proportions so that the volume of zucchini is no more than that of eggplants. Otherwise, you won’t be able to cook delicious stewed eggplants. Once ready, zucchini acquires one property that needs to be taken into account - in dishes they prevail over other components, interrupting them.

Ingredients:

garlic – 2 cloves;
eggplants – 500 g;
bell pepper – 2 pcs.;
carrot juice – 100 ml;
water – 100 ml;
onions – 2 pcs.;
vegetable oil – 50 ml;
salt – 2 g;
sour cream 100 ml;
small zucchini – 350 g.

Cooking method:

Zucchini, eggplant, onion and sweet pepper are chopped into rings.
Fry in oil and remove on a dry cloth.
Vegetables are placed in a deep frying pan in layers in random order.
Each layer is salted.
Carrot juice with sour cream is added to the cooking container.
Place the frying pan on the fire for 25 minutes.
After turning off, keep the lid closed for another 10 minutes.

With meat and vegetables

Time: 50-60 min.
Number of servings: 4 persons.
Calorie content of the dish: 350 kcal.
Purpose: for dinner.
Cuisine: Indian.
Difficulty: medium.

Various types of meat, such as chicken, beef or pork, go well with blue ones. If lunch is prepared in a slow cooker, the meat ingredients are first boiled or fried, and then added to the vegetable stew. When serving, it is recommended to decorate with several sprigs of herbs. The dish is very tasty and looks appetizing not only in the photo.

Ingredients:

bay leaf – 1 pc.;
eggplants – 3 pcs.;
chicken breast – 500 g;
carrots – 2 pcs.;
onions – 2 pcs.;
water – 150 g;
salt – 2 g.

Cooking method:

The chicken is cut into medium cubes.
Roast for 20 minutes.
Carrots and onions, cut into rings, are added to it.
At the same time, the blue ones are cut into rings and doused with salted boiling water.
Vegetables are squeezed out and added to the meat.
Water is added.
Stewing continues until complete readiness.

With potatoes

Time: 35-40 min.
Number of servings: 3 persons.
Calorie content of the dish: 345 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

With the addition of potatoes, any stew becomes not only more satisfying, but also higher in calories due to the increased starch content. Nutritionists do not recommend eating it in large quantities for people who are on a diet. It takes a little longer for the potatoes to be ready, so you should start frying with them, then all the vegetables will be stewed evenly.

Ingredients:

boiled water – 100 ml;
vegetable oil – 50 ml;
eggplants – 400 g;
carrots – 2 pcs.;
sweet pepper – 2 pcs.;
potatoes – 5 pcs.;
onions – 2 pcs.;
salt - to taste;
dill – 4 g.

Cooking method:

Peel the vegetables and chop into cubes no larger than 1.5 cm.
Cut the onion into half rings.
Place everything in the multicooker in layers in random order.
Pour boiling water, pepper and salt.
Turn on the “Extinguishing” mode.
Before serving, you can garnish with dill.

Stewed eggplants with vegetables Georgian style

Time: 25-30 min.
Number of servings: 3 persons.
Calorie content of the dish: 540 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: medium.

If you carefully study how to cook eggplants in Georgian, it will become clear that spices and herbs characteristic of the national cuisine are used here. This recipe does not require water or broth. Instead, they put tomatoes, which release juice abundantly during stewing, but for this to happen, you need to remove the skin in advance, then all the components will simmer in the liquid.

Ingredients:

eggplants – 2 pcs.;
carrots – 200 g;
tomatoes – 4 pcs.;
hot pepper – 1 pc.;
sunflower oil – 100 ml;
garlic – 2 cloves;
onions – 2 pcs.;
bay leaf – 2 pcs.;
salt – 3 g;
hops-suneli - 1 tbsp. l.;
fresh herbs (cilantro, parsley) – 5 g.

Cooking method:

Process the tomatoes, remove the skin.
Cut the remaining ingredients into strips.
Fry the vegetables.
Add tomatoes, herbs, oriental spices.
After 10 minutes, add garlic.
Cover with a lid and wait 10 minutes.

Video

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