Eggplant saute
8
5
60
892g
Nutrition per 100g
2
0
8
2
55
From ingredients
Recipe preparation
Cut the eggplants into large cubes with the peel.
Sprinkle with salt and leave for a while.
Cut the pepper and carrots into strips.
Onion with quarter rings.
Add hot pepper.
Grate the tomatoes.
Fry the eggplants in sunflower oil.
Fry the rest of the vegetables.
Mix all.
Simmer over low heat for 20 minutes.
Before removing the dish from heat, season with finely chopped herbs and garlic.
Remove from heat and let stand for 10 minutes.
Enjoy your meal!