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.