Eggplant stewed with tomatoes and garlic
I know a great variety dishes with and tomatoes and eggplant. All sorts of sate, salads and more – these are just the first thing that comes to my mind. While the eggplant is made without tomatoes in the composition of foods is the absolute minority. So if I was a breeder, I probably brought a hybrid, combining both vegetable at once, like eggmatoe or tomeggplant.
But as the development of new, hitherto unknown to people cultures is "not my thing", then go to the kitchen and prepare the most ordinary stewed eggplant in tomato sauce. Especially because it's so simple and so delicious.
So to make this simple snack we will need:
• three large eggplant,
• half head (four, five cloves) garlic,
• 50 ... 70 grams of vegetable oil,
• and two ... three teaspoons – sugar.
That's all, proceed.
In a deep frying pan pour oil and put it on the fire to warm up. Washed eggplant (without green tails) cut into small cubes,
and spread in the pan. Cook them until they are golden,
and in the meantime, make tomato puree by rubbing the halves on a large grater, separating so tough outer skin.
Pour it into a pan and NOT COVERING with a LID, simmer so on low heat for five ... seven ... ten (depending on "juicy" tomatoes themselves) minutes. So we "kill two birds with one stone": the dish is prepared and simultaneously becomes more dense and rich both in taste and consistency.
Now add the garlic, crushed with press (or finely chopped), salt, sugar,
and stew ... so three or four minutes.
That's wisdom, stewed eggplants are ready. But do not rush them right there, they are the most delicious out of the fridge, and therefore have to wait a little longer.
And finally – a small but very good advice: if you are not confident in your culinary talents and youth of your eggplant, just in case, remove them from the outer dark skin. So they will definitely be gentle and always a welcome dish on your table.