Stewed eggplants with vegetables in a pan

Eggplant stewed with vegetables in a pan is a delicious and quick dish that can be served both hot and cold, and it is also an excellent side dish for meat.

Cooking time 20 minutes


Medium eggplants 3 pcs

Onion 1 pc

Bell pepper 1 pc

Vegetable oil 3 tbsp. l.

Parsley (greens) 1 bunch

Garlic clove 2 pcs

Salt to taste

Pepper to taste


Heat 3 tablespoons of sunflower oil in a frying pan.

Add finely chopped onion.

Add the bell pepper, chopped into strips. Cook for 2-3 minutes.

Cut the eggplants into cubes.

Add the eggplants to the pan and season with salt and pepper to taste.

Fry, stirring occasionally, for 10-12 minutes over medium heat.

A bunch of greens of a rooster, finely chop 2 cloves of garlic and sprinkle with ready-made eggplants.

Stir the eggplants again and place on a plate.

Stewed eggplants with vegetables in a pan are ready. Can be served at the table.

Bon appetit!