Dinner is coming soon, and you haven't come up with a suitable dish yet? Maybe a light stew with eggplant and tomatoes? Not troublesome, fast and very tasty. You can serve it with crackers, black bread or loaves.
Ingredients
Step-by-step cooking recipe
Cut the eggplants into longitudinal cubes and soak in salt water for 10 minutes.
Peel and chop the onion. Cut large tomatoes into four parts, small ones in half.
Heat the oil in a saucepan, add the onion and fry until golden brown.
Add eggplant, bay leaf and black pepper peas. Cook for 10 minutes, stirring the vegetables constantly.
Add tomatoes and garlic crushed with a knife. Cover and simmer for another 10 minutes.
Add salt, turn off and insist under the lid for 20 minutes.
Serve the stew by adding some fresh herbs to the plate.
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