Braised Eggplants with Zucchini
Description
The dish is prepared without unnecessary complications. It's quite simple, yet very tasty, and will surely appeal to all vegetable lovers—this is stewed eggplant with zucchini. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. The recipe for preparing stewed eggplants with zucchini is quite simple. First, wash the eggplants and cut them into small pieces. Salt them and let them sit for a while.
- 2
Step 2
2. Meanwhile, you can prepare the tomatoes. Wash them, make a small cut on top, and pour boiling water over them. After a couple of minutes, cool them under cold water and remove the skin.
- 3
Step 3
3. Then rinse the eggplants under running water and dry them. Heat a little vegetable oil in a pan and fry the eggplants for 3-5 minutes. Remove and place into a deep bowl. To make the dish healthier, you can skip the preliminary frying.
- 4
Step 4
4. The zucchini (or zucchini) also needs to be washed and sliced. Place the zucchini on the same skillet and fry for about 3 minutes. Then remove and set aside with the eggplants.
- 5
Step 5
5. Wash the sweet pepper, dry it, remove the seeds and stem, and cut into medium pieces. If desired, add to the pan and sauté for a couple of minutes. Place on top of the zucchinis.
- 6
Step 6
6. Peel the onion and slice it into half-rings. Add to the vegetables and mix thoroughly. Transfer to a saucepan. Season with salt and pepper to taste, add a pinch of sugar and dried herbs to taste. Dice the peeled tomatoes and add them to the vegetables.
- 7
Step 7
7. The final touch will be red wine. That's it—the eggplants and zucchinis stewed at home will be ready in 20–40 minutes (depending on the size of the pieces). Before serving, the dish can be garnished with fresh herbs.