Description
A simple vegetable stew, which, perhaps, many times cooked. Because of a couple of its nuances, decided to sell. Now, of course, not quite the season for many vegetables, but when you really want...
Ingredients
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Eggplant
4 piece
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Carrots
1 piece
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Onion
1 piece
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Pepper
1 piece
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Tomato
1 piece
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Garlic
2 tooth
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Salt
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Black pepper
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Sugar
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Vinegar
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Vegetable oil
1 Tbsp
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Greens
Cooking
Eggplant cut into not very thin circles. Carrots thin slices. Spread a piece of eggplant, one of the carrots. Each layer a little salt and pepper - to taste. I even add a little sugar. Really brings out the taste of vegetables.
Then onion rings.
Bell pepper, strips. And garlic slices.
Repeat the layers. Eggplant, carrots, onions, peppers, garlic. The last layer, cut into circles tomatoes. In order to evenly impregnate his juice all the vegetables.
Pour a tablespoon of vegetable oil. I definitely use butter with the smell. Its little but barely noticeable aroma is present. I really like it.
And I also add a little rice vinegar. He's not sharp, not too acid, gives a special piquancy. But if the tomatoes are very acidic, it is better to do without the vinegar.
Now cover the lid and cook under the scheme. 3 minutes on high heat (or until hissing sound is quite distinctive, don't miss the point, the vegetables can burn as juice yet), then 5 minutes on average and 30 minutes at the minimum. The cover do not open and do not stir.
When serving, sprinkle with finely chopped greens. I love hot and cold.
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