Eggplant, Red Pepper And Tomato Stew
At home, this food is called "Tocana", here in Romania it is called "Zacusca", the difference is in the fact that the vegetables are not crushed, they are cut into cubes. Due to this fact, the stew has a very good texture, it can be eaten as food or on bread as a zacusca.
Be careful to respect the order in which the ingredients are hardened, it is important to be hardened separately and then mixed, the taste differs a lot. As for the taste, hot is perfect, but cold is extraordinary - it's always a little, how much I wouldn't do :) It's my grandmother's recipe, so she passed the test of time, I recommend it with confidence.
In the future I will post the more exemplary version of the recipe, here is a quick one, but just as tasty.
Peel the eggplant, cut it and sprinkle with a pinch of salt. Stir in the juice for about 30-50 minutes.
While the aubergines are draining, prepare the other ingredients.
Wash, clean, finely chop the peppers and put them in a frying pan with a little oil.
Stir them periodically and leave them on the fire until they drop well and start to brown. Put them in a bowl to release the pan, in it we will later harden the eggplant.
In a smaller pan, sauté the finely chopped onion with a little oil until lightly browned.
Then add the diced tomatoes, mix and simmer until the tomato juice drops a little and they leave well.
And now we come to the eggplants - you will notice that they decrease in volume and leave a lot of juice. Drain the juice well and heat them with a little oil. Leave them until they soften well and begin to brown slightly.
Add the hardened peppers to the eggplants and let them penetrate for another 3-5 minutes.
Then add the hardened tomatoes with onions, mix well, leave for 5 minutes on the fire. Suitable for salt, make sure that the eggplants have already been salted, better tasted and salted if needed.
Turn off the heat and let the stew cool well, the tastiest is cold from the fridge, but just as good is hot.
Good appetite!
