There is no need in some considerable culinary skills to cook eggplant sauté. The dish is fast and easy to cook and as a rule the result is beyond all expectations. You are going to cook appetizing and tasty dish that will easily take its place among your favorites. Enjoy!
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Ingredients:
• eggplant – 700 g
• bell pepper – 600 g
• tomato – 500 g
• bulb onion – 350 g
• garlic – 15 g
• red chili pepper – 1
• salt – 3,5 tbsp
• sugar – 1 tbsp
• mix of vegetable and olive oil – 40 ml
• ground paprika – 2 tsp
• dried basil – 2 tsp
• ground black pepper – ½ tsp
• ground coriander – 2 tsp
• fresh cilantro – 100 g
Preparation:
1. Cut the eggplants into large pieces and sprinkle with 3 tbsp of coarse salt. Leave them for 30 minutes to give a juice. Then wash under running water and squeeze out.
2. Heat 3 tbsp of oil in a pan and fry half rings of the onion for 3 minutes over medium heat until golden brown.
3. Add the dried basil, ground coriander, ½ tbsp of salt, ground sweet paprika and sugar, mix and add large chunks of bell pepper. Mix and stew with the lid covered for 10 minutes over low heat.
4. Add the eggplants, mix and keep on stewing for 15 minutes over low heat.
5. Add the tomato chunks and stew for 10 minutes more over low heat.
6. Add the finely chopped garlic, chili pepper and ground black pepper, mix and stew for 2 minutes over low heat.
7. Turn off the stove, sprinkle the dish with finely diced cilantro and mix. Eggplant sauté is ready. Enjoy!
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