Description
Now it is time for fresh vegetables - zucchini, eggplant, bell peppers, onions, tomatoes... How I want to have all this abundance to see on the table! Offer a very quick recipe for a family that is hungry, came home)))
Ingredients
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Eggplant
2 piece
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Carrots
1 piece
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Bow white
1 piece
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Tomato
1 piece
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Spices
-
Spices
-
Vegetable oil
4 Tbsp
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Tomato paste
3 Tbsp
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Water
4 Tbsp
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Garlic
20 piece
Cooking
Take vegetables, clean, wash
Garlic we press arrow knife (flat)
These arrows are then cut into stripes about 1 cm (in the absence of the shooter, all too do with the garlic cloves)
In a thick-walled pot or roasting pan pour oil, heated it to a boil
Throw the chopped garlic in there hands and quickly fry until zolotisty sides
Cut on a grater or a knife turns the vegetables - onions and add to the pan to garlic
Next cut carrots and added again, stirred in the pan (reduce the fire to burn and roast evenly)
It was the turn of eggplant
Now the tomato (be sure to cut seravince the stalk) and remove the skin, rinsing the tomato with boiling water (but I do, in this case did not, so it does not spread grated)
All good stir in the pan, gently turning with a wooden spatula
Add the spices and seasonings directly to the vegetables or in tomato paste, diluted with water
Simmer the vegetables under a lid for another 5 minutes, stir, taste for flavor and add more seasonings, dim, off. While the cover on the table, sauce is a little infusions. So it will be even tastier!
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