Eggplant with peppers and tomatoes
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Necessary Ingredients
Step 2:
We clean the eggplants
Step 3:
Cut into large cubes or straws
Step 4:
Fry in vegetable oil for about 10 minutes. Keep in mind that eggplant oils absorb quite a lot, but you should not regret it here
Step 5:
Bulgarian pepper cut into large strips
Step 6:
Add pepper to the fried eggplant and fry for about 5 more minutes
Step 7:
During this time, cut the tomato into quarter rings
Step 8:
Add tomatoes to the rest of the vegetables
Step 9:
For piquancy, put a half of hot capsicum
Step 10:
Salt, pepper, add a pinch of hops-suneli and simmer all together for about 10-15 minutes until the vegetables are ready
Step 11:
When all the vegetables become soft, put the chopped garlic (I rubbed it)
Step 12:
At the very end, add finely chopped greens, mix and turn off the fire. Let's brew a little and try!
Step 13:
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g