Stewed eggplant with tomatoes and garlic

Step-by-step cooking

1. Step 1:

   

   Cut off the tips of the eggplant and cut them into cubes. To do this, first cut the vegetables into circles 1 centimeter thick, and then cut medium-sized cubes from the circles.

2. Step 2:

   

   Put the eggplants in a deep bowl and sprinkle them with salt, leave for 10 minutes. This is necessary so that the bitterness that the peel gives leaves the vegetables.

3. Step 3:

   

   Prepare the rest of the vegetables. Tomatoes are washed and cut into cubes like eggplants, we do not take the top into account. Peel and chop the onion. Garlic is cleaned and finely chopped or passed through a press. But it was in this recipe that I liked garlic of a larger size than pressed. For slicing garlic, I used a wooden spatula - it's very convenient to do it on it.

4. Step 4:

   

   After the eggplants stand in salt for 10 minutes, they need to be rinsed, thus washing off the juice formed along with the bitterness. We wash it in a bowl with cold water and throw it into a colander so that the eggplants dry out and water droplets do not fall into a frying pan with vegetable oil, forming splashes.

6. Step 5:

   

   Pour vegetable oil into the pan and warm it up well. Pour out the eggplant, tomatoes and onions. Stir fry on high heat for 5 minutes while stirring.

7. Step 6:

   

   5 minutes after the start of the heat treatment of vegetables, pour garlic into the pan, add salt to taste and pour half a glass of water. Stir and simmer for 10 minutes, do not cover the pan with a lid so that excess liquid can evaporate.

8. Step 7:

   

   Turn off the fire. Eggplant with tomatoes and garlic are ready.