Eggplant is one of my favorite vegetables, so this recipe is the first, but not the last, using eggplant.
Ingredients: 3 eggplants, 2 large Baku tomatoes, 2 bell peppers, 1 onion, cilantro, salt.
Preparation:
Cut vegetables: onions – half rings, peppers – into strips, eggplants – into large squares, tomatoes – into slices. Fry onions until golden brown, add pepper and simmer for another 5-10 minutes. Then add the tomatoes and cook over low heat. Fry the eggplants separately, transfer them to the pan with the rest of the vegetables and simmer all together until tender for about 20 minutes. Add cilantro and salt to taste.