Description
The recipe is very simple. A great summer dish. Combines qualities of first and second courses. Like both women and men, both hot and cold. Recipe suitable for a slow cooker.
Ingredients
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Eggplant
1 kg
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Potatoes
1 kg
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Tomato
1 kg
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Onion
0.5 kg
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Sunflower oil
0.5 cup
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Cilantro
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Basil
-
Black pepper
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Salt
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Sugar
Cooking
Onions, potatoes and aubergine. Onion cut into large cubes
Potatoes cut into arbitrarily. So, that part of the piece, where the thin, seethe, and thicker - remained intact.
Eggplant in large cubes.
Tomato peel: to Perform the cross-cut
Pour boiling water over.
Boiling water, drain, cover with cold water, add ice.
To remove the peel. Cut at random.
Greens chop coarsely.
Fold the vegetables and herbs in a pan: 1 layer: ½ of the potatoes; 2nd layer: ½ eggplant; 3 layer: ½ of the onion; 4 layer: ½ part green; 5-8 9 repeat the layers: tomatoes. Add salt, pour vegetable oil. Do not worry if the vegetables are clearly under the hood. Simmer over low heat for 1 hour, do not stir.
After 1 hour, check the readiness of potatoes.
Stir, season to taste (sugar, salt, pepper). Leave the dish to rest under the lid.
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