I found the combination interesting, but I was convinced by many pages of praise, I still try. I honestly admit, I was skeptical even in the preparation process, but the last step convinced me, when I started to taste and match the salt.
The stew is absolutely delicious, full taste, very good texture, really worth trying and considering. Especially since we have few recipes with beets, which are very healthy, even cooked.
It also works as a spread on bread in the morning or as a side dish, maybe as a simpler food for vegetarians.
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Heat the oil in a deep frying pan and sauté the onion cut into medium cubes.
Then add to the lightly fried onion, beets (cleaned, washed and grated).
Leave on medium heat and stir periodically for 15 minutes.
Then add diced or mashed tomatoes.
Stir and leave on the fire for another 10-15 minutes on medium-low heat.
During this time, the beets will cook well and the tomatoes will boil enough for the extra juice to evaporate.
Now add the diced eggplant, stir periodically and cook for another 15 minutes on low heat.
And the last step, season with salt, grind the garlic cloves and leave for another 2-3 minutes on the fire.
Serve preferably hot or cold.
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