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Eggplant stewed with tomatoes: almost caviar. Video
For the correct preparation of stewed eggplant with tomatoes, you need to know several important nuances. A dish will not be successful if the aroma and taste of vegetables is lost during its execution, so special attention should be paid to the process of frying and stewing.
Stewed eggplant with tomatoes
How to cook eggplant with tomatoes in sauce
In order for the aroma and taste of vegetables to be pleasant and well-expressed, it is recommended to stew them not in water, but in tomato sauce. It is very important to be able to choose the sauce to taste. It can be sharp, light, gentle, depending on your wishes. Consider only one requirement: it should not contain a lot of starch. You will need the following ingredients:
– 500 g of fresh tomatoes; – 700 g of young eggplants with a thin crust; – 200 g of tomato sauce; – 2 cloves of garlic; – salt and pepper; – vegetable oil.
Wash the tomatoes, cut them into wedges and place in a skillet with hot vegetable oil. Saute vegetables over medium heat for 4-5 minutes on each side, then place on a plate. Rinse the eggplants, trim the tails, and cut the vegetables into wedges.
You do not need to remove the skin of the eggplant, as it will add a bright specific taste to the appetizer. An exception is the case if you managed to buy only old vegetables with a very hard, rough peel, which spoils the taste of the dish.
Place the eggplant slices in the same pan where you fried the tomatoes and cook for 5-7 minutes on each side. If you prefer not to fry your vegetables, you can bake them in the oven at 180 ° C. Place the eggplant slices on a baking sheet, drizzle with a little vegetable oil and cook until you see a crispy crust.
Stew eggplant with tomatoes
When vegetables are fried or baked, transfer them to a saucepan and top with tomato sauce. It is also recommended to add 2-3 tbsp. water to dilute the sauce a little. Stir the resulting mixture and simmer over low heat for 15 minutes. Then add the tomatoes, pepper, salt, finely chopped garlic and simmer for another 5 minutes.
Please note: if you like spicy dishes, it is better not to stew garlic with vegetables, but add it to an already prepared dish. This will give the snack a brighter flavor.
When the dish is ready, you need to decide how it will be served on the table. If you want to serve it as a side dish, place the stewed eggplant and tomato sauce in a deep bowl and serve hot. In this case, at the last stage of stewing, you can add bell pepper cut into strips and carrots chopped on a grater. The result is a delicious and very healthy vegetable stew. If you need a snack, cool the dish and put it in a salad bowl, and garnish with parsley and dill before serving.