Description
Very juicy and flavorful stews to eggplant lovers. This year we have these blue beauties was a gorgeous harvest, and that we only with them did, this is one of the new dishes with them in our family.
Ingredients
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Eggplant
350 g
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Potatoes
500 g
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Green olives
1 handful
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Capers
2 Tbsp
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Tomato
2 piece
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Sauce-marinade
2 Tbsp
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Red onion
1 piece
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Garlic
2 tooth
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Parsley
1 coup
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Oregano
1 tsp
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Sunflower oil
Cooking
Here is the ratio of potatoes and eggplant. In a large pan, heat oil with oregano. Potato peel and cut into large chunks. The eggplant we didn't have a bitter taste, so I just cut my and.
The potatoes are sent to a heated pan first, stir fry for 5-7 minutes. Add the chopped eggplant, fry for another 5 minutes. If the pan becomes too dry, don't hesitate to add a little more oil.
Finely chop the parsley, onions and garlic are sent to the pan, stir.
Cut olives and add to the pan, there also send soaked capers, water is drained from them. Pour the sauce marinade Teriyaki. Stir 2-3minutes.
Add the chopped tomatoes, diminish the fire, stir, cover with a lid. Simmer 15-25 minutes.
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