Description
Hearty vegetable stew of eggplant with the addition of canned beans. The dish is very tender, flavorful, spicy. Can be used as a main dish or as side dish to meat.
Ingredients
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Eggplant
500 g
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Onion
160 g
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Carrots
130 g
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Tomato
170 g
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Beans
4 Tbsp
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Garlic
3 tooth
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Salt
-
The mixture of peppers
0.5 tsp
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Vegetable oil
4 Tbsp
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Pepper
300 g
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Chili
3 g
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Greens
1 Tbsp
Cooking
Onion cut into half rings, carrots narezat arbitrarily, I have small cubes.
In a deep frying pan heat vegetable oil and lightly fry the onions and carrots, add few salt.
Pepper cut into small ribbons and add to the carrots with the onions. Fry over high heat, stirring constantly 5 min (we have vegetables cook very quickly).
Eggplant cut into quarters and add to the pan with fried vegetables. We have eggplants do not need to be soaked with water and salt to remove bitterness. ( If you do this procedure, the eggplant should be released from the liquid.) Slightly prisolit and fry.
The garlic and hot pepper cut arbitrarily. Add in the fried vegetables, continuing to cook for a few minutes.
Cut the tomatoes into small cubes, add to vegetables, stir and fry a little. Add a mixture of peppers. Cover, reduce the heat. I have El. oven of 6 switches was reduced to 2. Vegetables stew 10 - 15 minutes, stirring occasionally so the vegetables don't burn.
Beans rinse with cold water, let it drain, add to vegetables, mix well. Close the lid and stew for 5 minutes.
Vegetable stew is ready. You can add greens.
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