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Eggplant and tomato stew
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Eggplant and tomato stew

30 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. Sauté the carrots and onions. Add the eggplants and simmer until soft. At the end, add peeled tomatoes and spices. Cook for a little longer, then turn off the heat. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Wash the eggplants, peel them, and cut into small pieces.

  2. 2

    Step 2

    Step 2

    Chop the carrots and onions.

  3. 3

    Step 3

    Step 3

    Sauté the onion and carrot in vegetable oil (you can sauté them together right away).

  4. 4

    Step 4

    Step 4

    Add the eggplants and simmer until tender. Now add the grated tomatoes. This way, we'll incorporate them into the stew without the skin.

  5. 5

    Step 5

    Step 5

    Salt, pepper, and add a little sugar to remove the bitterness from the eggplant. Cook the dish until fully done and remove from heat.

  6. 6

    Step 6

    Step 6

    Can be served at the table!