Eggplant Meal With Olive Oil Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 25 Min

Steps:

1. Peel and dice the eggplants. Put it in salted and lemon water so that it does not darken, while preparing the other ingredients.
2. Also peel the tomatoes, carrots and onions and cut them into small cubes in the same way. Remove the seeds from the peppers and chop them into small pieces.
3. Heat the olive oil in a deep saucepan and add the onions. When the onions turn pink, add the carrots. After sautéing lightly, add the peppers and continue frying.
4. After the main ingredients, add tomatoes and, if you prefer, tomato paste and continue frying. Finally, add the crushed garlic to the pan.
5. Pour the brine from the eggplants, rinse and dry. When the tomatoes being sautéed in the pan start to melt slightly, add the eggplants to the pan and turn them 2-3 times.
6. When all the vegetables are tender, add enough hot water to cover them. Add salt and spices, close the lid and cook on low heat for 10-15 minutes in a controlled manner.
7. When the tomatoes have absorbed their juices and the other vegetables have softened, remove the cooked food from the fire, let it rest for 10 minutes outside, in the refrigerator for 25-30 minutes.
8. You can drizzle 1 teaspoon of olive oil on your food on the serving plate and decorate it with finely chopped parsley or parsley leaves. Enjoy your meal!
9. Note: You can add 1 teaspoon of granulated sugar to the mortar to get the sourness while roasting the tomato and paste of the dish. For a more intense and tangy appetizer, you can fry the vegetables and add a tomato sauce with plenty of garlic to serve.

Olive Oil Based Vegetable Vegetarian