Description
Simple, delicious and hearty caponata. Cooked in small pots. Now, just a good time for this dish and the eggplant a lot, and the summer is over – time to "remember" about cooking in pots...
Ingredients
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Eggplant
2 piece
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Tomato
4 piece
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Cheese
150 g
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Onion
2 piece
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Garlic
5 tooth
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Cilantro
0.5 coup
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Sour cream
300 g
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Broth
100 ml
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Salt
-
Black pepper
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Vegetable oil
Cooking
Set of products...
Eggplant clean and cut in medium cubes. Add salt, mix and let it stay for half an hour...
Onions and garlic cut into cubes and fry in vegetable oil until light brown colour...
Eggplant wash, slightly dry and not a lot of fry in the same oil...
In sour cream add about 100 ml of broth or boiled water. Mix thoroughly. Tomatoes cut into small cubes, finely chop the cilantro and begin to load the pots...
1 – zazharku (onions and garlic) 2 – eggplant 3 – cilantro 4 tomatoes Salt, pepper to taste and pour sour cream "filling" so as to slightly cover the tomatoes. Put into the pre-heated (180) oven for 40 minutes.
Retrieved pots from the oven, each is sent in 3-4 pinches of grated on a fine grater cheese, turn off the oven and put the pots in turned off oven for 10-15 minutes...
Serve hot! Bon Appetit!!!
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