Eggplant Stew with Olives

Elena Butuc

This recipe was automatically translated from Romanian. View original here

It is a very good diversification for the classic eggplant stew - the olives give it a more interesting taste and it combines quite well with all the ingredients. It is prepared quickly, with few ingredients, it is definitely worth a try.

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Ingredients

Metric US

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Eggplant

500 g

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Tomatoes

3 pieces

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White onion

2 pieces

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Chopped olives

100 g

green or black

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Fresh herbs(onion,basil,dill, parsley)

2 tbsp

I only used parsley

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Sunflower oil

100 ml

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Salt

0.5 tbsp

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Pepper

0.25 tsp

a teaspoon tip

Step by step

Step 1

Wash the eggplant, cut into small cubes, mix with salt and leave for half an hour.

Step 2

Then rinse them in a sieve under running cold water to wash off their bitter juice.

Pour oil into a pan, add the eggplant and cook well over medium heat until ready (about half an hour).

Step 3

Peel an onion, wash it, cut it into small pieces and put it in a pan with a little oil.

Step 4

Cut the tomatoes into small cubes and add them over the onion, when it is lightly browned.

Step 5

Let the onion and tomatoes penetrate for about 10 minutes, then add the olives and keep on the heat for another 5 minutes.

Step 6

Then add the composition of tomatoes + olives + onions over the fried eggplant, add finely chopped greens, salt and pepper, mix well. Extinguish the fire in 5 minutes.