Stewed Eggplants
Description
A tasty appetizer for any gathering. A wonderful dish for those who don't eat meat and watch their figure. When making stewed eggplant with vegetables, the most important thing is to keep the stove heat right. If it's too high, everything will burn. Too low—and it won't taste as good. I believe you should never bring it to a boil. So when cooking this dish, a bit of playing with the heat is welcome. The dish looks better the finer, thinner, and longer you slice the vegetables. Serve with herbs and sauce.
Instructions
- 1
Step 1
Cut the onion into thin strips, and cut the carrot into thin strips as well. In a frying pan with olive oil, sauté the onion first.
- 2
Step 2
Without browning the onion until golden, add the carrot.
- 3
Step 3
Cut the eggplants into strips the same way, but larger, and add them to the skillet as well.
- 4
Step 4
Add diced pepper to the sizzling mixture, season with salt and pepper, and stir constantly.
- 5
Step 5
Last, add the finely chopped tomatoes to the skillet. Stir everything again. Add a little water. Simmer the eggplants for 10–15 minutes over medium heat. Five minutes before they’re fully done, add the chopped herbs.