20.05.2020
16
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
1049.34
Carbohydrates:
33.19
Fats:
99.9
Squirrels:
3.56
Water:
370.84

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.