Eggplant has a rich flavor and goes well with other vegetables and herbs. Simmer them together for a delicious side dish, snack, or hot vegetarian meal.
Try a potato and eggplant stew. Dice 5 medium eggplants, salt and leave for 15 minutes. Then rinse them with cold water. Wash 3 red bell peppers, peel and chop finely. Pour boiling water over 7 ripe tomatoes, remove the skin, remove the seeds. Peel and dice potatoes (8-9 pieces).
Instead of fresh tomatoes, you can use canned tomatoes in your own juice.
Heat the olive oil in a deep skillet and fry the potatoes in it. When lightly browned, add 2 chopped onions. While stirring, fry everything for a couple of minutes, then put the eggplants and bell peppers in the pan. Add 1 tbsp. a spoonful of chopped oregano greens, coarsely chopped tomatoes and 3 cloves of garlic passed through a press. Season the vegetables with salt and pepper, mix them thoroughly, cover and simmer until tender. Serve the stew with a fresh baguette or ciabatta.
A delicious and unusual dish is eggplant stewed with celery and tomatoes. Chop 3 celery stalks into small pieces. Chop the onion thinly and fry in olive oil. Place the celery in a skillet with onions and cook for about 5 minutes. Peel the tomatoes (1 kg), cut into large pieces and add to the vegetables. Season with salt and pepper, add a handful of pitted olives and a handful of capers, stir, cover and simmer for 15 minutes.
Cut 4 eggplants into cubes and fry in a separate skillet with a little olive oil. Place the eggplant cubes on a paper towel lined plate. When the excess fat has been absorbed, add them to the rest of the vegetables. Drizzle the stew with balsamic vinegar and simmer for another 15 minutes. Sprinkle freshly ground black pepper on top and garnish with basil leaves before serving.
In the fall, prepare a beautiful and healthy dish of different types of vegetables. It can be used as a side dish for meat or served on its own. Peel and chop 2 medium carrots and one turnip into small cubes. Also cut 2 eggplants, 2 parsnips and 150 g of celery root. Heat a couple of tablespoons of ghee in a deep skillet and fry the vegetables, stirring occasionally, for about 10 minutes. Add 1 tbsp. a spoonful of chopped parsley, 1 tbsp. a spoonful of tomato paste, 150 ml of vegetable broth. Season the mixture with salt and sprinkle with freshly ground black pepper. Simmer the stew under the lid closed until tender.
Change the set of vegetables depending on the taste and season.
Eggplants and vegetables can be used to make a delicious cold appetizer. Serve with brown bread. Cut 4 medium-sized eggplants into slices, salt and pepper and fry in hot vegetable oil until golden brown. Chop 2 onions into cubes and place in a saucepan with prepared eggplants. Peel 1 small zucchini, grate the pulp and add to the vegetables.
Cut 8 ripe tomatoes into large pieces and lightly fry in vegetable oil. Then rub the tomatoes through a sieve, add a little wine vinegar, salt, freshly ground black pepper and sugar to taste. Stir in the tomato puree and pour over the vegetables. Simmer everything together for about 15 minutes and then refrigerate.
