Eggplant Stew with Olives

This recipe was automatically translated from Romanian. View original here
Eggplant Stew with Olives

It is a very good diversification for the classic eggplant stew - the olives give it a more interesting taste and it combines quite well with all the ingredients. It is prepared quickly, with few ingredients, it is definitely worth a try.

Ingredients

Eggplant
500 g
Tomatoes
3 pieces
White onion
2 pieces
Chopped olives
100 g
green or black
Fresh herbs(onion,basil,dill, parsley)
2 tbsp
I only used parsley
Sunflower oil
100 ml
Salt
0.5 tbsp
Pepper
0.25 tsp
a teaspoon tip

Step by step

1

Wash the eggplant, cut into small cubes, mix with salt and leave for half an hour.

2

Then rinse them in a sieve under running cold water to wash off their bitter juice.

Pour oil into a pan, add the eggplant and cook well over medium heat until ready (about half an hour).

3

Peel an onion, wash it, cut it into small pieces and put it in a pan with a little oil.

4

Cut the tomatoes into small cubes and add them over the onion, when it is lightly browned.

5

Let the onion and tomatoes penetrate for about 10 minutes, then add the olives and keep on the heat for another 5 minutes.

6

Then add the composition of tomatoes + olives + onions over the fried eggplant, add finely chopped greens, salt and pepper, mix well. Extinguish the fire in 5 minutes.

7

It is served hot and cold, with any other favorite food - garnish or as such.

Good appetite!

Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 40 min
Publish date:

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