Description
Very bright, rich and at the same time dietary vegetable stew. The recipe will help those who cannot eat foods containing gluten, and anyone who wants to lose weight, but it is quick to prepare and delicious to eat.
Ingredients
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Figure
100 g
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Eggplant
1 piece
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The Apium graveolens Dulce
1 piece
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Tomato
200 g
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Onion
1 piece
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Garlic
1 tooth
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Olive oil
2 Tbsp
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Olives
1 Tbsp
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Capers
1 Tbsp
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Vinegar
0.5 Tbsp
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Sugar
1 tsp
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The mixture of peppers
0.25 tsp
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Salt
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Thyme
0.5 tsp
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Pine nuts
1 Tbsp
Cooking
Take rice aquatics Color Mix by "Mistral", fill with water in the ratio 1: 2,5, bring to a boil, reduce the heat and cook for 35 minutes until tender with the lid on.
While the rice is cooking, take the eggplant, wash, cut into strips or half rings, if the eggplant "skinny" as me. Fill with salt and leave for 15 minutes to left bitterness.
Take onions and garlic, peel and cut into cubes. Celery cut into thin strips.
Eggplant wash off the salt, squeeze and fry until it will turn brown in olive oil.
Add the chopped onion, garlic and celery and fry for another 5 minutes.
Put the diced tomatoes and half the olives. Svezhemoloty add a mixture of peppers, sugar, vinegar and thyme leaves (I had dried) and mix everything together and simmer for another 5 minutes. Salt at your discretion.
Add the capers, stir.
By this point the rice is ready. Add the rice to the vegetables, stir, turn off the fire.
On a dry pan fry pine nuts.
Serve stew hot, sprinkled with pine nuts. Bon appetit!
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