Ingredients
●
Eggplant
500 g
or 2 medium-sized pieces
●
Beetroot
300 g
or 3 medium-sized beets
●
Salt
1 tsp
adjust to taste
Follow us on social networks! Don't miss new recipes and other news!
Step by step
Step 1
Heat the vegetable oil in a deep frying pan over medium heat and sauté the onion, chopped into medium cubes, until lightly browned.
Step 2
Add the beets (peeled, washed, and grated) to the pan with the onions.
Stir occasionally and cook on medium heat for 15 minutes.
Step 3
Incorporate diced or mashed tomatoes into the mixture.
Continue to stir and cook on medium-low heat for an additional 10-15 minutes.
Step 4
As the beets soften and the tomatoes reduce, letting their extra juice evaporate, the mixture will start to thicken.
Step 5
Introduce diced eggplant to the pan, mixing well.
Cook on low heat for another 15 minutes, stirring occasionally.
Step 6
For the final touch, season with salt, add minced garlic cloves, and cook for an additional 2-3 minutes.
Step 7
Serve this delightful dish hot or cold, according to preference.
Enjoy!
Quantity:
1 kg
(3-4 servings)
Prep time:
45 min
Difficulty:
easy
Ready in:
30 min
Publish date:
