No one will deny the beneficial properties of vegetables. The recipe below preserves the natural vitamins of the ingredients through the process of cooking vegetables in their own juice, as the use of oil in this dish is minimal. Eggplants with bell peppers are quite tender. The presence of garlic gives it not so much pungency as a kind of piquancy, but a relatively large amount of tomatoes, soaking other vegetables, makes the finished dish juicy and beautiful.
It is necessary
- - tomatoes 1 kg;
- - onions (large heads) 2 pcs;
- - eggplant 4 pcs;
- - sweet bell pepper 6 pcs;
- - chives 3 pcs;
- - salt;
- - spices;
- - greens;
- - vegetable refined oil 2 tbsp. l.
Instructions
Step 1
Cut the tomatoes into slices of medium thickness. Fold half of them into a cauldron without oil and fat.
Step 2
Onions can be cut into rings or half rings and cover the tomato layer with them.
Step 3
Divide each eggplant lengthwise into 3-4 thick pieces and pour boiling water over them. Put under a press so that the glass is water or you can squeeze them slightly.
Step 4
Put the eggplants on the onion in a cauldron.
Step 5
Make rings or large strips from sweet bell peppers and place them on cooked vegetables. Pour garlic chopped into cubes between the parts of the pepper.
Step 6
Add greens of any herbs, salt and a mixture of peppers to taste. Put the remaining tomatoes to the top.
Step 7
Cover the cauldron with a lid and put on low heat. When a natural liquid is formed in the vegetables, add the vegetable oil. The cauldron needs to be shaken occasionally to avoid burning the contents.
Step 8
When the vegetables are tender, they need to be placed in the oven and cooked until tender.
