Baked eggplant with ragu sauce

Description

Baked eggplant with ragu of peppers and spicy sauce. This recipe I inherited from my aunt, my wonderful "Freckles" born March 31. She is absolutely not able to prepare the eggplant, but knows there are 525 ways to prepare a delicious "blue". Of course, I could not resist and lightly modernizirovana it with the spice of chili and the Eastern touch of soy sauce and rice wine. Try it and you will be pleasantly surprised with this harmonious blend of flavors, born on the shores of the Black sea and the Pacific ocean.

Ingredients

Eggplant

2 шт
Onion

1 шт
Pepper

1 шт
Tomato

3 шт
Chili

1 шт
Soy sauce

1 ст. л.
Olive oil

2 ст. л.
Wine rice

2 ст. л.
Salt
Garlic

2 зуб.
Sesame oil

2 ст. л.
Soy sauce

2 ст. л.
Cilantro

1/2 пуч.
Vinegar

1 ч. л.
Black pepper
Salt

Cooking

We will prepare our vegetables.

Evenly pierce the eggplant with a fork and put bake in a pre heated oven at 250 degrees. Seasonal eggplant is enough for 10-15 minutes, and winter, imported you need at least 30.

While baked eggplant, prepare the vegetables: onion and sweet pepper cut into small cubes. Chili peppers remove seeds and cut into thin strips, garlic finely chop.

Tomatoes RUB on a small grater.

In olive oil fry garlic and onion until Golden brown.

Add grated tomatoes. With winter tomato sauce is usually quite pale. For color I added 1 tablespoon of tomato paste. But seasonal tomatoes, I usually it is not added. Promoseven 5-7 minutes.

Put the sweet pepper and chili pepper. Add the wine, soy sauce, salt to taste. Simmer for 10 minutes. Peppers should soften but not to lose shape.

By this time the eggplant is usually time to bake. Clean them from the skins, but leave the stem. Cut lengthwise into 4 petals.

We prepare our sauce: finely chop the cilantro and mix it with sesame oil, soy sauce and rice vinegar. Add salt and black pepper.

Spread the eggplant on a plate. On top of steamed vegetables and pour the sauce with cilantro. BON APPETIT!

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