Vegetable stew of eggplant
Sautéed vegetables can be consumed as a warm and chilled, you can even store up for the winter. It's a great snack, it can be used as a garnish for dishes, or it can apply to the table as a separate dish. In any form of vegetable stew of eggplant is excellently combined with many other dishes and is always in demand.
Cooking time: 25 minutes.
Vegetable stew - the most common form and method of preparation, the ingredients can be almost any, from vegetables to meat. This is a fellow of the same stew, the recipe of which can be interpreted as your heart desires, making appropriate amendments to rely on your own taste and preferences of friends.
sautéed eggplant with tomatoes and peppers
Eggplant washed and dried, cut into rings or slices, put them into a deep bowl, add salt and stir. For 10 minutes, and then rinse with plain water.
Sweet pepper chop sticks.
A large grater carrots omit.
Ripe red tomatoes cut into small pieces.
Onion cut into half rings or cubes.
Garlic chop finely as possible.
Carefully wash the parsley with water, shake and chop fine the upper branches.
Put the prepared vegetables in a frying pan or sauté pan without adding water wait hiss - a light boil. Sprinkle with herbs and stir, cover with lid and continue to simmer on low heat - 10-15 minutes.
As soon as the vegetables are softened, add salt, black pepper, sugar and mix. Soak for another 10 minutes under the lid tightly closed, and then serve it.
The variety of dishes is limitless. You can experiment endlessly, adding these or other products. But remain unchanged in all versions - onions, peppers and tomatoes, without which it is impossible to achieve the corresponding classical taste.
The second recipe sauteed eggplant with roasting
Everything is the same as described above, only the eggplant fried separately from other vegetables, and in the end all together. In each case, your taste.
First of all, prepare a staple food and all the vegetables on the principle as described above.
Separately, over medium heat, fry the eggplant in a little oil until slightly browned.
The remaining oil fry the onion, carrots, bell peppers and tomatoes, until the vegetables are softened.
Sprinkle with parsley, lay roasted eggplant, add the spices and continue to cook vegetables by quenching - approximately 5 minutes.
Particularly popular canned vegetable stew of eggplant - a great way to preparations for the winter, the recipe of which will consider in the following topics.