Eggplant Stew with Olives
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.
Wash the eggplant, cut into small cubes, mix with salt and leave for half an hour.
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).
Peel an onion, wash it, cut it into small pieces and put it in a pan with a little oil.
Cut the tomatoes into small cubes and add them over the onion, when it is lightly browned.
Let the onion and tomatoes penetrate for about 10 minutes, then add the olives and keep on the heat for another 5 minutes.
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.
It is served hot and cold, with any other favorite food - garnish or as such.
Good appetite!
