Aubergine Stew

Aubergine Stew


500 grams of eggplant
500g potatoes
4 bulbs
100 g of sunflower oil
4 pieces of sweet pepper
3-4 tomatoes
1 cup green beans optional
1 glass of spicy herbs (basil, thyme, cilantro, parsley)
0.5-1 head of garlic
1 tsp black pepper
0.5 tsp red hot peppers

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First eggplant should be cut into slices or cubes, season with salt and let soak for 10-15 minutes, then squeeze. All other vegetables cut into slices about the same, spices finely whip. All vegetables, starting with eggplant, put the pan in layers 1-2 cm and repeat the layers, sprinkling them with salt and spices.

In the classic version is a dish spicy enough, adjust the amount of pepper to your liking. Then pour the oil, cover the top plate, cover and bring to low heat until cooked on the stove, in the oven or multivarka. When cooking on the stove aylazana pour into the pan has 0.5 cups of water. It will take the process of cooking a vegetable stew about 40-60 minutes.
Food & Wine

Aubergine Stew

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