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| Eggplant Stew with Tomatoes |
Ingredients
1 green pepper (chopped)
3 tablespoons olive oil
2 eggplants (washed and peeled)
2 tomatoes (diced)
1 big onion (chopped)
1 teaspoon tomato paste
1 teaspoon salt
1/4 teaspoons black pepper
1/2 teaspoon basil
1/3 glass hot water
Cooking Instructions
First cut the eggplants into cubes and place into a bowl covered with water. Wait for twenty minutes. Later rinse and drain. In a pot, saute onions with olive oil. Later stir in tomato paste (optional) and peppers. Saute them over medium heat and later stir in eggplants. Saute for four minutes. Finally add salt, hot water, basil and tomatoes. Do not stir, just leave tomatoes on top and cover the lid. Cook for 20-25 minutes over low heat till eggplants are tender. Sprinkle black pepper on top and stir. Serve with tomatoes warm with yoghurt.
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