Eggplants are distinguished by their rich taste, juiciness and dense texture. They can be used to prepare a wide variety of dishes - from pies to soups. Stewed eggplants are especially tasty and healthy - they can be supplemented with tomatoes, potatoes, herbs and spices. The resulting stew is served warm or cold, as an appetizer, side dish, or hot main course.
It is necessary
- Eggplant with tomatoes and olives:
- - 4 eggplants;
- - 4 stalks of celery;
- - 2 onions;
- - a bunch of basil;
- - a handful of pitted olives;
- - a handful of capers;
- - 1 kg of ripe tomatoes;
- - balsamic vinegar;
- - olive oil;
- - salt;
- - freshly ground black pepper.
- Eggplant and Potato Stew:
- 5 eggplants;
- - 3 sweet red peppers;
- - 8 medium sized potatoes;
- - 7 ripe tomatoes;
- - 1 tablespoon of chopped oregano greens;
- - a bunch of parsley;
- - 2 onions;
- - 3 cloves of garlic;
- - olive oil;
- - salt;
- - freshly ground black pepper.
Instructions
Step 1
Eggplant with tomatoes and olives
Try this delicious Mediterranean-style eggplant, tomato and celery stew. Cut the eggplants into cubes and place in a bowl of cold water. Leave them on for half an hour, and then discard them in a colander and pat dry. Peel the celery and onion, cut into small pieces. Scald the tomatoes with boiling water, remove the skin and seeds, coarsely chop the pulp. Cut the olives into halves.
Step 2
Heat the olive oil and sauté the onions in it until golden brown. Then place the celery in the skillet and cook for another 5-7 minutes, stirring occasionally. Add tomatoes, olives and capers to vegetables, salt and pepper. Simmer the mixture without a lid for about a quarter of an hour.
Step 3
Heat some olive oil in a separate skillet and fry the eggplant in it. Then place them on a plate lined with paper napkin to absorb excess fat. Add the eggplant cubes to the rest of the vegetables, add the balsamic vinegar and simmer for another 15 minutes. Season with salt and pepper, sprinkle with basil leaves and serve with grain bread.
Step 4
Eggplant and potato stew
Cut the eggplants into cubes and place them in a bowl of cold, salted water. Wash the peppers and cut into thin strips. Pour boiling water over the tomatoes, remove the skin and chop the pulp coarsely. Chop the onion and garlic. Peel and dice the potatoes.
Step 5
Fry the potatoes in hot olive oil. Remove the eggplants from the water and pat dry with a paper towel. Place the onion, eggplant and pepper in the skillet. Fry the vegetable mixture, stirring constantly. Add chopped oregano, garlic, salt and freshly ground black pepper.
Step 6
Place the tomatoes in a skillet, mix well and heat for another 5 minutes. Then transfer the mixture to a baking dish, place in the oven and bake for 40-50 minutes. Arrange the finished stew on warmed plates and sprinkle with chopped parsley.
