Eggplants in tomato
Description
The recipe won't take much time. To make tasty eggplants in tomato sauce, use well-ripened tomatoes. Eggplants in tomato sauce are usually preserved for winter. But nowadays, all the vegetables needed for this recipe are available in stores year-round, so there's no longer a need to stock up jars. Of course, preparing eggplants in tomato sauce in winter will be more expensive, but freshly made dishes are always healthier than any canned food. If you have your own abundant garden harvest, you should enhance my recipe for eggplants in tomato sauce with more preservatives: salt, sunflower oil, spices, and even add sugar or vinegar. And of course, cook it longer. I hope you'll enjoy the dish and make it a regular part of your meals. Serve hot.
Instructions
- 1
Step 1
Wash the eggplants, peel off half of the skin, cut into cubes, soak in water for 10-15 minutes, then drain and dry.
- 2
Step 2
In heated olive oil, sauté the onion and garlic until translucent.
- 3
Step 3
Add the eggplants and sauté until golden brown.
- 4
Step 4
Cut the tomatoes into cubes.
- 5
Step 5
Add tomatoes, herbs, salt, and spices to taste. Simmer for 20 minutes, covered. If the tomatoes release little juice, add a little water.