Braised eggplants

Description

This stew will appeal to vegetarians and those watching their figure. The dish turns out to be hearty and aromatic. It can be served as a side dish, but it also works perfectly as a main course. Serve it either hot or cold.

Instructions

1. 1

   Step 1

   Cooking stewed eggplants is much easier than it seems at first glance. First, wash and peel all the vegetables, then cut the eggplants into medium cubes. Generously salt the cubed eggplants, mix well, and let them sit for 20 minutes. This is done to remove the bitterness typical of eggplants.

2. 2

   Step 2

   Cut the bell pepper into thin strips. Dice the onion and grate the carrot. Pour a small amount of vegetable oil into a heated skillet and start sautéing the onion and carrot, stirring thoroughly. Simmer over medium heat for 5 minutes.

3. 3

   Step 3

   Rinse the eggplants to remove the salt and drain. Add them to the vegetables, along with chopped bell pepper and spices. Mix everything thoroughly and simmer, covered, for 12–15 minutes over the lowest heat. Wash the herbs, finely chop, and add to the cooked eggplants. The dish is ready.