Eggplants stewed with peppers and tomatoes

4 servings

60 minutes

Eggplants stewed with peppers and tomatoes are a classic dish of Greek cuisine that combines the rich flavor of vegetables with the aroma of Eastern spices. Greeks have long valued eggplants for their tender texture and ability to absorb flavors. In this recipe, they are paired with sweet peppers and juicy tomatoes, creating a harmonious balance of taste. Garlic, khmeli-suneli, and coriander add a special spiciness to the dish, enhancing its depth and richness of aroma. It is perfect as a standalone dish or as a side to meat and can also be served with a piece of fresh bread or warm flatbread. It is easy to prepare, and its rich flavor and vibrant colors will fill the meal with the sunny mood of the Mediterranean.

Energy value per serving

• Calories: 168.7
• Proteins: 5.4g
• Fats: 6.3g
• Carbohydrates: 22.7g

Ingredients

• Eggplants: 5 pc
• Tomatoes: 3 pc
• Sweet pepper: 2 pc
• Khmeli-suneli: 1 tbsp
• Ground coriander: 1 tbsp
• Garlic: 1 clove
• Onion: 1 pc
• Vegetable oil: 1 tbsp
• Salt: pinch
• Sugar: pinch

Cooking steps

1. We cut all the vegetables into strips.

   Required ingredients:

   • Eggplants: 5 piece
   • Tomatoes: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece

2. Fry the eggplants for 10 minutes in a small amount of oil.

   Required ingredients:

   • Eggplants: 5 piece
   • Vegetable oil: 1 tablespoon

3. Add all vegetables except garlic to the eggplants and simmer for 40 minutes.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece

4. Add salt and sugar to taste, all spices and garlic.

   Required ingredients:

   • Garlic: 1 clove
   • Khmeli-suneli: 1 tablespoon
   • Ground coriander: 1 tablespoon
   • Salt:  pinch
   • Sugar:  pinch