Eggplants stewed with vegetables
6 servings
30 minutes
Braised eggplants with vegetables is a simple yet exquisite dish of European cuisine filled with the aromas of summer. Its history traces back to traditional village recipes where vegetables were the staple of diet. The main feature of this dish is the richness of flavor nuances: tender eggplant absorbs the juices of sweet peppers and juicy tomatoes, while Provençal herbs add a refined spiciness. The light acidity of tomatoes and the softness of braised vegetables create a harmonious combination, perfectly suited for both everyday and festive tables. The dish can be served as an independent appetizer or a side dish for meat and fish, and is also used as a base for warm salads and casseroles. It’s an easy way to add more vegetables to your diet while enjoying the rich flavors of Mediterranean cuisine.
1
Prepare the vegetables.
2
Pour 50 ml of oil into the pan.
- Vegetable oil: 100 ml
3
Peel and chop the onion.
- Onion: 1 head
4
Put in a heated pan.
5
Wash, clean, and chop the pepper.
- Sweet pepper (capsicum): 1 piece
6
Add to the pan with the onion.
7
Cut the tomatoes into cubes.
- Tomatoes: 2 pieces
8
Add to the pan with onion and pepper.
9
Mix everything and cook.
10
At this time, cut the eggplant into cubes.
- Eggplant: 1 piece
11
Add to the other vegetables.
12
Add another 50 grams of butter and mix.
- Vegetable oil: 100 ml
13
To salt.
- Salt: 1 teaspoon
14
Add Provencal herbs.
- Herbes de Provence: 1 teaspoon
15
Cook everything together for another 5-7 minutes.
