Ingredients:
- 3 eggplants
- 80 ml vegetable oil
- 1 onion
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper, finely chopped
- 100 ml dry red wine
- 1 teaspoon thyme, dried
- handful of fresh parsley, chopped
- 450g tomatoes, finely diced
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 60 ml vegetable broth, or just water
- Salt, pepper to taste
Cooking method:
Let's start by preparing the eggplant. Wash them and cut off the stalk, then cut them into slices 1 cm thick, then season them with salt and pepper and mix.
Next, take a small frying pan and heat the vegetable oil in it (it will take you about 45-50 ml of oil to fry), after the oil is well heated, fry the eggplant slices. Fry in small batches on each side until browned.
After all the eggplants are fried, place them on a plate and set aside for now. Next, dilute the tomato paste in the vegetable broth and set it aside for now. Then heat the remaining vegetable oil in a large, heavy-bottomed saucepan over medium heat. Then add the chopped onion and fry it until golden brown, remembering to stir, about 1-2 minutes. Then add chopped garlic, a teaspoon of thyme and finely chopped red pepper. Stirring, continue to fry for about 1-2 minutes. After the vegetables are well fried, add the fried eggplants to them and pour wine over it all, mix and bring to a boil. Next, add finely chopped tomatoes, broth with tomato paste, sugar and a little salt to taste. Stir, bring to a boil, then reduce the heat, cover with a lid and simmer for 40-45 minutes. A few minutes before the end of cooking, add finely chopped parsley, mix gently, and after 1 minute remove from heat. Let stand for 10 minutes, after which you can serve. Eggplants stewed in tomato sauce can be served as a side dish with rice or potatoes.
And in conclusion, I want to thank one of my good friends who provided me with this wonderful recipe, you won’t believe it, but we met in the chat of the online casino service partycasino.com, although I’m not a fan of gambling, this time I still decided to try my luck and I was incredibly lucky, I met a wonderful woman, and thanks again to her for the stewed eggplant recipe.
Bon appetit!
If you have any questions or comments, please leave them in the comment form. I will always be happy to answer them.
Stewed eggplants in tomato sauce are prepared very simply, it turns out tasty and piquant. You can eat it either hot or cold, and the taste of stewed eggplant in tomato sauce can be varied with the help of spices. I’m so interested in eggplants that today I’ll be making an eggplant pie.
Ingredients:
- 2 medium eggplants (it is better to take not old ones, so that the skin is not too thick and there are no hard veins inside);
- 4 ripe large tomatoes;
- olive oil;
- 4 large cloves of garlic;
- greens (this time there was dill and a pinch of dried oregano, but very tasty with basil);
- ground black pepper, salt.
Preparation:
- Wash the eggplants and, without peeling them, cut into not very thin slices. Salt on both sides and set aside for 10 minutes to release the juice.
- Meanwhile, prepare the tomato sauce. Rub the tomatoes through a sieve, removing seeds and skin. If your tomatoes are not very ripe and firm, you can first dip them with cuts in boiling water for a minute, remove the skin and simply chop them finely.
- Heat olive oil in a saucepan, add sliced garlic and a pinch of oregano and fry a little so that the aroma is transferred to the oil. Some housewives leave the garlic, but I always remove it - it has already done its useful job and is not needed in the dish.
- Throw in the tomato mixture and simmer for about 10 minutes.
- Meanwhile, the eggplants are ready for further processing. Dry the eggplants with a paper towel and cut into cubes.
- Throw into a frying pan with heated olive oil and, stirring, lightly fry over high heat. Add tomatoes, cover and simmer until almost done.
- Finely chop the greens, add to the eggplants, add salt and pepper and simmer for another 5-10 minutes.
- Stewed eggplants in tomato sauce are ready! If you have zucchini and potatoes, take a look
Cooking eggplant in tomato sauce with garlic.
A very tasty vegetable dish. It can be served on its own or as a side dish for meat or fish. Goes great with rice or pasta and goes well with.Ingredients
- Eggplants - 500g.
- Tomatoes-400g.
- Bell pepper-250-300g.
- Onion-200g.
- Garlic - 3-4 cloves.
- Basil greens (or cilantro or parsley).
- Vegetable oil.
- Freshly ground pepper (I use a mixture of peppers).
- Sugar-1/2 tsp.
- Salt.
STAGE 1
Wash the eggplants, dry them and cut them into 7-10 mm rings. If the eggplants are large, cut them into halves or quarters. Add salt, mix and leave for 20-25 minutes until the bitter juice comes out. Then shake off excess salt from the eggplants, if there is any left, and salt the bitter juice.
STAGE 2
Fry the eggplants in portions in a well-heated frying pan with vegetable oil. Fry first on one side for 1-2 minutes, then on the other. Place the fried eggplants in a bowl and cover with a lid to keep warm.
STAGE 3
Let's prepare the tomato sauce: Peel the onion and cut into small cubes. Heat a frying pan with a small amount of vegetable oil (3 tbsp), add the onion, add a little salt and fry until the onion is soft.
STAGE 4
Wash the pepper and remove the seeds. Cut the pepper into small cubes and add to the onion. Stir and fry, stirring occasionally for 5-7 minutes.
STAGE 5
Make cross-shaped cuts in the tomatoes and place them in boiling water for 2-3 minutes. Then add hot water and pour cold water over the tomatoes. Peel the tomatoes and chop finely. Add the tomatoes to the peppers and onions, stir and simmer over medium heat for 10-15 minutes, stirring occasionally.
STAGE 6
After this, add chopped basil and finely chopped garlic. Salt and pepper to taste. Let's add sugar. Let's mix.
STAGE 7
Now add the eggplants to the tomato sauce and mix gently. Close the lid and simmer for 1-2 minutes over low heat. Serve hot or cold, sprinkled with chopped herbs. Eggplants in tomato sauce with garlic are ready.
BON APPETIT!
Eggplant in tomato sauce is our favorite delicacy for potatoes, pasta, meat dishes, yes, fewer and fewer housewives are making twists for the winter, but we can’t do otherwise - you simply can’t buy such yummy food in the store!
We offer our most popular recipes for cooking eggplant in tomato sauce!
Eggplant in tomato sauce: 4 favorite recipes
These recipes never fail, the taste is excellent, and cooking is not at all difficult!
1. Eggplant in tomato sauce for the winter
Required ratio of products for preparing eggplant in tomato sauce:
- 2 kg eggplants
- 1 kg tomatoes
- 0.5 kg sweet bell pepper
- 0.5 kg carrots
- 5 onions
- 5 cloves garlic
- 0.5 tbsp. vinegar
- 2 tbsp. l. salt
- 0.5 tbsp. Sahara
- 1 tbsp. vegetable oil
Preparation:
- Cut the eggplants into cubes.
- Cut the sweet pepper into half rings.
- Grate the carrots; in my opinion, it’s better to use a grater for Korean carrots.
- Peel and chop the onion.
- Peel the garlic and grate it on a fine grater.
- Chop the tomatoes.
- Fry the onions and carrots lightly in vegetable oil.
- Add sweet peppers, eggplants and tomatoes. Mix. Add salt and sugar.
- Simmer everything together for about 30 minutes, stirring. Add vinegar, garlic and simmer for another 10 minutes.
- Pour into sterilized jars and seal.
2. Eggplant in tomato sauce with garlic
Required proportions of products:
- Tomatoes - 2.5 kg
- Garlic - 100 g
- Sweet pepper - 3 pcs
- Eggplants - 500 g
- Onion - 3 pcs
- Carrots - 3 pcs.
- Hot pepper - 0.5 pcs
- Sugar - 1 glass
- Salt - 2 tbsp. l
- Vegetable oil - 1 glass
- Vinegar (preferably apple) - 6 tbsp. l
Preparation:
- We cut the eggplants into cubes, chop the remaining vegetables as desired, it is better to grate the carrots using a Korean carrot grater.
- Grind the tomatoes into a meat grinder.
- Add finely chopped garlic and hot pepper, and all the chopped vegetables, as well as salt, sugar and butter to the tomato grounds.
- Stir, bring to a boil and simmer for 45-50 minutes.
- Add vinegar, simmer for another 5 minutes and, after placing in sterilized jars, roll up, turn over onto the lid and leave to cool slowly, covered with a blanket.
3. Spicy eggplant in tomato sauce
- Tomatoes - 4 kg
- Eggplants - 9 pcs.
- Hot pepper - 3 pcs
- Sweet pepper - 15 pcs
- Garlic - 8-10 cloves
- Sugar - 1 glass
- Salt - to taste (about 2 tablespoons)
- Vegetable oil - 1 cup
- Vinegar (preferably apple) - 0.5 cups
Preparation:
- Chop the eggplants and peppers into strips or cubes.
Grind the tomatoes and hot peppers in a meat grinder, add sugar, salt, butter, - Stir, bring to a boil and simmer for 10 minutes.
- Add eggplant pieces, stir, after boiling, boil for 5 minutes,
- Add chopped pepper, cook for another 5 minutes,
- Add vinegar and chopped garlic, stir, bring to a boil, boil for 2-3 minutes,
- Place in sterilized jars, roll up, turn over the lid and leave to cool slowly, covered with a blanket.
4. Mild eggplant in tomato sauce without garlic
Required ratio of products:
- 3–5 kg eggplants
- 1–2 kg carrots
- 1–2 kg onions
- 2–4 liters of tomato juice with pulp
- salt,
- pepper to taste
- vegetable oil
Preparation:
- Cut the eggplants into cubes. Place in a bowl, sprinkle with salt, leave for 15 minutes. Squeeze until the glass is bitter. Lightly fry in vegetable oil. Place in a large enamel pan.
- Chop the onion and carrots and lightly fry in vegetable oil, add to the eggplants.
- Pour the resulting vegetable mixture with tomato juice and pulp.
- Simmer over low heat, stirring, for 3-4 hours.
- At the end of stewing, add salt and pepper to taste, place the hot vegetable mixture into prepared jars, sterilize 0.5 liters for 20 minutes, 1 liter for 45 minutes. Roll up, turn over, let cool.
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