Eggplant stewed with tomatoes and olives.

500 grams of eggplant
100 g of olives or olive
150 g onion
300 g tomatoes
herbs, salt, pepper, favorite spices - to taste
Finely chop the onion, eggplant cut into cubes. If bitter eggplant, put them on 30 minutes in cold water, add salt and leave for 30 minutes. Once done, rinse in cold water.

Dice tomatoes, herbs milled olives cut into slices. In a frying pan warm up the oil and gently fry the onions, then add the eggplant and simmer 10 minutes.

Add the tomatoes, simmer for another 10 minutes. Then add the olives and simmer 3 - 4 minutes.

Add the herbs, salt, pepper, add the spices and remove from heat.


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