23.03.2021
39
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
10.49
Carbohydrates:
0.33
Fats:
1
Squirrels:
0.04
Water:
3.71

Ingredients

Title Value
1. Eggplant 1 kg
2. Tomatoes 300 Column
3. Bulb onions 100 Column
4. Vegetable oil 100 Ml
5. Sugar 15 Column
6. Vinegar 9% 50 Ml
7. Water 300 Ml
8. Black pepper taste
9. Salt taste

Cooking

1 . Stage

Cut eggplant in slices of salt and leave for 1 hour. Then fry in vegetable oil on both sides.

2 . Stage

Finely chop the onions and tomatoes without the skins and fry them in the same way.

3 . Stage

Put the eggplants in a pan with the tomatoes. Pour in water and add vinegar, sugar, salt and pepper to taste. Stew for 20 minutes.

4 . Stage

Cool and serve completely.