Description
Eggplants stuffed with tomatoes, onions and bell peppers.
Ingredients
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Eggplant
3 piece
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Onion
2 piece
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Tomato
2 piece
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Pepper
2 piece
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Garlic
4 tooth
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Water
1 cup
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Sugar
0.5 tsp
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Parsley
1 coup
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Salt
Cooking
Cut off strips of eggplant skin with a width of 1 cm On one of the strips take a deep long cut.
For 15 minutes, place the eggplant in cold salted water. Then fry the eggplant for 5-7 min. in vegetable oil.
Sauté chopped onion, garlic.
Add sliced tomatoes, parsley, salt and sugar. Stir and cook for another 2-3 min.
Fill the incisions on the eggplant, stuffed vegetables and diced peppers.
Place the eggplant in a saucepan, pour in water and simmer 10 minutes on low heat.
Embellish with greenery.
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