Eggplant with nuts in summer

Description

Spicy, hearty, cool - what else you need in the summer heat?

Ingredients

Eggplant

1 kg
Tomato

1 kg
Onion

3 piece
Pepper

1 piece
Walnuts

1 cup
Greens

1 coup
Garlic

6 tooth
Pepper pepperoni
Vegetable oil
Salt
Vinegar

Cooking

Eggplant clean, cut into penechki, sprinkle with salt and set aside

In a deep bowl (so that was convenient then to mix) put the chopped onion, pepper, greens, garlic and nuts. Mix everything thoroughly

Now about nuts. It is best if they are chopped unevenly, so I istella them in that the mortar (this "unit" is an Oriental housewife), if the mortar isn't, then the best option would be blender, but the meat grinder will fit. If you pound in a mortar, add a little salt, then nuts to separate the oil and the flavor will be more intense

Tomatoes fill with boiling water, peel and cut random pieces

While we were doing all of the above, the eggplant has released juice. I washed them under running water and wring it out; if not rinsed, they can be too salty. Put them in the frying pan and fry on both sides in vegetable oil under the lid. In this case, requires less oil and the eggplant are ready losing fat. Fried slices of eggplant in a separate dish

On the same pan where we fried the eggplant, spread the chopped tomatoes and simmer them until the liquid is evaporated, but not to the full, a little bit of juice should remain. If you want spicy, the tomatoes, put the chopped chili pepper

In brought to the desired state of the tomatoes lay the eggplant and keep on heat for another 3-4 minutes

Tomato eggplant ground put in a bowl with onions, nuts, etc. stir, add salt and pepper (if still necessary), add 1-2 (as you like it) tablespoons of wine vinegar and let cool.

The dish is ready. You can use it as a second or as a side dish, at Your discretion. Better to cook in the evening, overnight in the refrigerator, there it rises, cools and in the morning will be at its best. Bon appetit!

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