Stewed eggplant in tomato sauce: how to cook

Eggplant in tomato sauce is a delicious, spicy, quick-cooking appetizer. The eggplant is first baked in the oven and then stewed in a pan with fresh tomatoes, peppers, and, of course, spices. The ingredients are very well selected and combined with each other.

Food blogger Svitlana Levytska (lanas_diet) shared a recipe for eggplant in tomato sauce on her Instagram page.

Ingredients:

• eggplant - 1 kg
• onion - 1 pc
• bell pepper - 1 pc
• tomatoes - 600-700 g
• garlic - 3 cloves
• herbs
• salt, pepper, spices

• wine vinegar - 1 tbsp
• oil for frying and baking

Method of preparation:

1. Cut the eggplant into large cubes. Sprinkle with salt and drizzle with oil Bake at 220 degrees for 30-40 minutes.

2. Meanwhile, cut the onion into slices, pepper into strips, and tomatoes into cubes.

3. Fry the onion until soft, then add the peppers and tomatoes. Simmer until the liquid evaporates.

4. Add spices, garlic, vinegar. Stir.

5. Add the baked eggplants. Cook for another 1-2 minutes. Serve with herbs.